Bacon and Egg on Cheese Pancake recipe from a 1963 Northern Irish recipe leaflet promoting Northern Irish milk, butter and eggs.
BACON AND EGG ON CHEESE PANCAKE
- 2 oz / 55 g /1/2 cup plain flour
- 1 egg
- 140 ml / 1/4 pint milk
- 85 g / 3 oz cheddar cheese
Sieve flour and salt into a bowl. Drop in egg and beat mixture well. Gradually beat in just enough liquid to make stiff. smooth batter. Be sure there are no lumps. Allow to stand for a few minutes, then gradually whisk or beat in the rest of the liquid. Allow this mixture to stand some time before cooking. Add grated cheese to the batter just before cooking. Grease a pan lightly with butter and place over a moderate heat until smoking hot. Pour in about 2 tablespoons of batter, allow to cook on one side, toss and brown the other side. Serve the cooked bacon, egg and tomato on the pancake.