BACON AND BUTTERMILK PANCAKES

8 rashers of bacon, fried up and drained on kitchen paper
250 ml self raising flour
250 ml buttermilk or Amasi
1 egg
pinch of salt
250 ml grated Cheddar cheese
3 spring onions, chopped
1 cob of sweetcorn, cooked and kernels cut off

Beat the buttermilk and egg together and add to the flour and salt. Stir well with a whisk until no lumps. Add the cheese, spring onions and corn. Stir the ingredients through the thick batter.

Heat a heavy based nonstick pan and add a bit of oil. Put the bacon in the pan (depending on the size of your pan, start with 2 to give a bit of space surrounding the bacon strips) and scoop a few spoonfuls over the bacon to just cover it.

As soon as bubbles appear in the batter, turn it over carefully with a spatula or egg lifter and fry the other side until golden brown.

Serve with a good tomato sauce.
Easy and quick breakfast.
I think this will work well for lunchboxes when we go back to work one day.

Recipe and photo: Elsabie Templeton