Bacon and parsley hotcakes

Ingredients

100g (4oz) smoked bacon lardons

100g (4oz) self-raising flour

50g (2oz) grated mature Cheddar cheese

1 tsp thyme leaves or  sp dried, plus extra sprigs to garnish (optional)

2 tbsp chopped parsley leaves

2 eggs

6 tbsp milk

Sunflower oil

Poached eggs and crème fraîche, to serve

Method

Dry-fry the lardons until crisp and golden. Tip on to a plate to cool. Mix the flour, cheese, herbs, lardons, some salt and black 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 the remaining hotcakes.

Serve each person a hotcake topped with a poached egg and a spoonful of crème fraîche, garnishing with an extra thyme sprig, if desired.

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