Pancakes with crispy bacon and stuffed with brie

Brie-stuffed pancakes with crispy bacon (Serves 10 pancakes)

Ingredients Instructions
  • 10 rashers of smoked streaky bacon
  • 300g self-raising flour
  • 1 tsp baking powder
  • Pinch of caster sugar
  • 2 medium eggs, lightly beaten
  • 300ml semi-skimmed milk
  • 2 tbsp sunflower oil
  • 25g salted butter, plus extra to serve
  • 150g brie, thinly sliced
  • 50g grated cheddar
  • Start by grilling the bacon on a high heat for 5 minutes until crispy, turning halfway through. Set to one side and keep warm.
  • In a large bowl, add the flour, baking powder, sugar and a large pinch of salt and whisk in the eggs and milk until a smooth, thick batter is formed.
  • Add a small knob of butter into a large non-stick frying pan over a medium heat, then spoon in 1 tbsp of the batter and spread out to a rough 10cm circle using the back of the spoon and top with a few slices of brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter.
  • Cook for around 2-3 mins until bubbles start to form on the surface, then carefully flip the pancake and cook for a further 2 minutes. Repeat until all the mixture is used.
  • Serve topped with some salted butter and the crispy bacon.