Catherine Frawley (@catherine_frawley) shares this scrumptious recipe for savoury style pancakes. Stack these delicious courgette pancakes up high and top with a poached egg and crispy bacon.
125ml Organic Semi-Skimmed Milk
100g Plain Flour
6 Clarence Court Eggs
1 Small Grated Courgette
Pinch of Salt
2 tablespoons Olive Oil
8 Rashes Bacon, Grilled
You can find and purchase all of the ingredients (including our eggs) on Milk&More.
In a blender add all the ingredients except the courgette.
Pour into a bowl and stir in the grated courgette. Season.
Heat a tbsp of olive oil in a large frying pan. Drop a small amount of mixture into the pan to create a small pancake, you may be able to fit 2-3 at a time in your pan.
Cook for 2-3 minutes each side, transfer to kitchen paper until ready to serve.
Stack 2-3 pancakes per person, add two rashers of bacon and top with a poached egg.