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Breakfast Pancakes

There's no need to save pancakes for Shrove Tuesday. They're quick and easy toprepare, and good at any time of day. This breakfast recipe uses a mix of wholemeal flour and oatmeal and makes a welcome change from toast topped with grilled bacon, scrambled eggs and tomato slices.

ingredients

makes 4
25 g (1 oz) plain wholemeal flour
25 g (1 oz) medium oatmeal
salt and pepper
4 eggs, beaten
250 ml (9 fl oz) fresh milk
butter for frying
100 g (4 oz) back bacon, grilled and chopped
2 tomatoes, sliced and grilled

method

1. Put the flour, oatmeal, salt and 15 ml (1 tbsp) egg into a bowl. Gradually add 150 ml (1/4 pint) milk to form a smooth batter.

2. Heat a little butter in a 20.5 cm (8 inch) frying pan. When hot, pour in 45 ml (3 tbsp) of the batter, tilting pan to cover base. Cook until pancake moves freely, turn over and cook until golden. Make 4 pancakes.

3. Beat together the remaining eggs, milk and salt and pepper. Scramble in a small saucepan over gentle heat, stirring until the egg starts to set.

4. Place spoonfuls of the egg into the pancakes, add the bacon and tomato slices. Fold the pancakes over. Serve warm as a snack or for breakfast.

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