Ah… breakfast…

Sadly didn’t think about taking a photo of this before I ate it, but will share the recipe anyway and stick a photo up next time i do it! So for now, here’s some nice mushrooms which are a key flavour in this dish…

Did this kind of by accident, but it’s a great breakfast recipe – bacon, mushrooms, hint of garlic and pancakes!

Recipe (makes two pancakes – depends how greedy you are how many that serves…)

100g plain white flour

1 medium egg

about 150ml milk (i tend to add it by eye to get the batter consistency right…)

pinch of salt, pepper and optional all spice

 

3-4 rashers of decent streaky bacon (you want plenty of flavour, none of your watery stuff…), chopped into lardons

40g butter

5-6 chestnut mushrooms chopped

2 cloves garlic, crushed

Pinch of parsley

Good sprinkling of black pepper

splash of white wine

dusting of plain flour

splash of milk

 

Method

Dead easy.  Combine the batter ingredients and whisk until smooth.  Leave to one side for a couple of mins while you prep the filling.

Fry the bacon for a couple of minutes until starting to crisp, then add the butter, mushrooms and garlic, and fry until the mushrooms brown. Add the wine and cook off, then add the black pepper, parsley, then little bit of of flour, cooking it into the pan – you want it to combine with the fat, as if making a béchamel, so keep it moving, then add the milk, combine and then turn off the heat – you want some sauce, no lumps and no burnt bits.

In the midst of the above, i’d have a pre-heated frying pan, or tava (the indian flat pan, ideal for pancakes, used for dosas and chapattis), and start doing the pancakes – just a dash of oil, then enough of the pancakes mix to cover the whole surface of the pan.  Cook on one-side until the visible surface is set, then flip it over and cook for another couple of mins – check it’s done by flipping it again.

Serve each one with some of the filling, then rolled. Great start to a Saturday, all in about 15 minutes!