Double cheese and bacon pancakes

Ingredients:

100g self raising flour

1 x egg

40ml milk (full fat or semi skimmed works best)

1057 cheddar (as much as you want)

Baby tomatoes

Spring onions (you can use chives, tarragon or parsley instead)

Bacon

Salt and pepper

Oil

Butter

Method:

In a bowl mix the flour, the egg, a pinch of salt and the milk. You want the consistency to be smooth and fairly runny but not thin. Set aside

Cut your baby tomatoes in half, finely chop up your spring onions and grate your 1057 cheese

Place a knob of butter and a splash of oil in a pan, on a low heat. Allow to melt and coat the pan

Place a laddle of batter in the centre of the pan. Don’t make them too big! Place some tomatoes, spring onions and cheese on the pancake

When bubbles start to show through the pancake batter, its time to flip them over

Flip and cook on the other side

7. Once done, remove from pan and place on a baking tray

8. Once you have made 2-4 pancakes, and placed them on the baking try, top with more grated 1057 cheese and place under the grill

9. Whilst the pancakes are under the grill, cook off your bacon - make as crispy as you wish

10. Once the 1057 cheese has melted on your pancakes, and your bacon is crispy, its time to plate

11. Stack the pancakes and place the bacon ontop