Breakfast Pancakes is a traditional British recipe for a classic breakfast pancake made from a blend of wholemeal flour, oatmeal, eggs and milk fried in butter that are typically served with bacon and tomatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Breakfast Pancakes.
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The use of pancakes for breakfast is neither a recent nor an American invention. This has been done in various regions of the British Isles for many centuries. It's just that the practice has been lost, replaced by omelettes in fact. But the idea of a breakfast omelette filled with bacon, tomatoes, eggs and mushrooms began their life as pancakes.
Ingredients:
25g plain wholemeal flour
25g medium oatmeal
4 eggs, beaten
250ml fresh milk
butter for frying
100g back bacon, grilled and chopped
2 tomatoes, sliced and grilled
salt and black pepper
Method:
Add the flour, oatmeal, salt and 1 tbsp or the egg mixture to a bowl. Stir to combine then gradually add 150ml milk to form a smooth batter.
Heat a little butter in a medium frying pan (about 20cm) and when hot add 3 tbsp of the batter, tilting the pan so that the mixture covers the base. Continue cooking until the pancake moves freely then turn over and cook until golden.
Add the remaining eggs to a bowl and beat in the milk before seasoning with salt and pepper. Cook in a small saucepan over medium heat, stirring constantly, until scrambled and the eggs begin to set.
Place spoonfuls of the egg mixture in each pancake then add the bacon and tomato slices. Fold the pancake over and serve warm.
