Bacon And Coriander Pancakes Recipe

• 12 slc Bacon
• 1 c. Flour scant c.
• 2 x Large eggs beaten
• 8 ounce Lowfat milk
• 2 Tbsp. Finely minced coriander leaves
• 4 ounce Mango chutney

1. Dice the bacon finely and set it aside.
2. Sift the flour into a bowl and make a well in the middle.
3. Stir in the Large eggs and half the lowfat milk and beat till the batter is smooth.
4. Gradually beat in remaining lowfat milk; then stir in the minced coriander.
5. Fry a heaped Tbsp.
6. of bacon in a small pan till it is crisp.
7. Pour sufficient batter for one pancake over the bacon and fry till the underside is light brown.
8. Turn it over and fry the other side.
9. Turn the pancake out onto a clean tea towel and fold the towel over it to keep it hot.
10. Repeat till all the pancakes are cooked.
11. Spoon the mango chutney into a small saucepan, finely chopping any pcs of mango.
12. Thin the chutney slightly with a Tbsp.
13. of water.
14. Hot and use as a sauce.
15. Roll up the pancakes and place on a heated platter.
16. Drizzle the mango chutney across the top and keep the dish in a very low oven till breakfast is served.
17. Comments: If you are not serving Large eggs in any other style at breakfast, these pancakes are delicious rolled up around soft scrambled Large eggs, sprinkled lightly with a little curry pwdr.

bacon, flour, eggs, milk, coriander leaves, mango

Taken from cookeatshare.com/recipes/bacon-and-coriander-pancakes-73155 (may not work)