A lovely brunch or quick supper
We’ve borrowed this fabulous recipe from BBC goodfood, it’s a lovely Autumnal brunch you can make using Helen’s award winning bacon or Lardons which ever you prefer.
sunflower oil, for frying
poached eggs and creme fraiche to serve
Dry-fry the lardons or chop up some bacon and fry it off until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, lardons, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Serve each person 2 hotcakes topped with a poached egg and a spoonful of creme fraiche, garnishing with extra thyme, if you like. Yummy!