Brêckie Breakfast Pancakes

Ingredients

• 1 cup cake flour
• 1 cup milk
• 2 large eggs
• 1 tbsp oil or melted butter
• ¼ tsp salt
• Butter or oil for frying

• 200 g streaky bacon, chopped
• 1 large onion, sliced
• 6 large eggs
• 2 tsp BlixSam Brêckie Spice
• ½ cup grated cheddar
• 2 tbsp butter
• Black pepper to taste

• 2 tbsp butter
• 2 tbsp cake flour
• 1½ cups milk
• 1 cup grated cheddar
• ½ tsp BlixSam Brêckie Spice
• Black pepper to taste

• Fresh parsley or chives
• Extra grated cheddar, optional

Method

1. Make the pancakes: Whisk the flour, milk, eggs, oil and salt together until smooth. Rest the batter for about 10 minutes.
2. Heat a lightly buttered non-stick pan and cook thin pancakes one at a time until lightly golden on both sides. Set aside.
3. Cook the bacon: Fry the chopped bacon until properly crispy. Remove from the pan but leave a little bacon fat behind.
4. Add the onion and cook slowly until soft, golden and lightly caramelised.
5. Scramble the eggs: Whisk the eggs with Brêckie Spice and black pepper. Add the butter to the pan and cook the eggs gently until they’re soft and just set.
6. Fold the crispy bacon, caramelised onion and grated cheddar through the scrambled eggs.
7. Make the cheese sauce: Melt the butter in a saucepan. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk and cook until smooth and thickened.
8. Add the cheddar and Brêckie Spice. Stir over low heat until the cheese has melted into a smooth, creamy sauce.
9. Fill the pancakes: Spoon the bacon-and-egg filling down the centre of each pancake and roll or fold closed.
10. Arrange on a serving plate and spoon the hot creamy cheese sauce generously over the pancakes. Finish with parsley or chives and extra cheddar if you want it seriously cheesy.