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Ingredients
For the pancakes
200g/7oz self-raising flour
1 tsp bicarbonate of soda
50g/2oz caster sugar
1 egg
50g/2oz melted butter
250ml/9 fl oz milk
125g/4½oz cottage cheese
225g/8oz blueberries
15g/½oz unsalted butter
To serve
8 rashers pancetta or streaky bacon
4 eggs
a little extra butter, melted
maple syrup
Method
1. Mix the flour, bicarbonate of soda and sugar together in a bowl.
2. In a separate bowl combine one egg with the 50g (2oz) melted butter, milk and
cottage cheese then add this to the flour mix and stir together to make a
batter.
3. Stir in the blueberries.
4. Lightly oil a frying pan and preheat over a medium heat. Spoon a small
ladleful of the pancake batter into the pan and cook for one minute on each
side, until golden.
5. Repeat until you have used all the batter.
6. Meanwhile, poach the four eggs in boiling water for 3-4 minutes and grill the
pancetta until crispy.
7. Serve two pancakes per person, topped with a drizzle of melted butter, two
slices of pancetta or bacon, one poached egg and a drizzle maple syrup. |
