Method:
To make your pancakes, use an electric beaters or a hand whisk to combine the flour, eggs and milk with a big pinch of salt in a large bowl.
Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and cook for another 30 seconds.
To assemble a pancake, layer on the cooked streaky bacon, a handful of rocket, poached egg and spoon over the desired amount of Tewkesbury Hot Mustard.
Serves: 2
Ingredients:
100g plain flour
1 large egg, beaten
250ml milk
Oil, for frying
4 Streaky bacon rashers
2 Handfuls of rocket
2 Eggs, poached
