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Bacon and avocado pancakes
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One-cup brunch pancakes

With corn, feta, avocado & bacon

Bacon and avocado pancakes
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40 mins
Super easy

serves 4

nutrition per serving

3
9
3

Calories

1
6
.
9
g

Fat

5
.
5
g

Saturates

7
.
9
g

Sugars

2
.
8
g

Salt

1
7
.
2
g

Protein

4
6
g

Carbs

2
.
7
g

Fibre

of an adult’s reference intake


Recipe From

Foodtube

Foodtube

Ingredients

1 cup self-raising flour

1 cup milk

sea salt

1 large free-range egg

1 corn on the cob

20g feta cheese

8 rashers smoked streaky bacon

1 ripe avocado

sea salt and freshly ground black pepper

2 limes

6 tablespoons fat-free natural yoghurt

hot chilli sauce

a few sprigs of fresh coriander

Method

With little bombs of feta and corn in the batter, this pimped up version of my one-cup pancakes is a breakfast hit.

  1. Place the flour, milk and a pinch of salt into a large bowl. Crack in the egg and whisk well to a smooth batter. Carefully slice the corn kernels off the cob, then stir into the batter. Crumble in the feta and give it a final stir.
  2. Heat a large frying pan over a medium heat, then add the bacon and fry for 2 to 3 minutes, or until crisp, turning halfway. Meanwhile, halve and destone the avocado. Slice each half into four wedges and peel away the skin. Season with salt and pepper, grate over a little lime zest and squeeze some lime juice on top.
  3. Transfer the bacon to a plate, then return the pan to a medium heat. Once hot, use a ladle to spoon the batter into the pan – each ladleful will make 1 pancake, so you can make about 2 at a time. Cook for 1 to 2 minutes, or until little bubbles start to show on the top, then use a fish slice to flip them over and cook for a further 1 to 2 minutes, or until golden.
  4. Divide the pancakes between 4 plates, top each with 2 pieces of avocado and 2 rashers of bacon. Drizzle over a little yoghurt and chilli sauce, grate over a little more lime zest and pick a few coriander leaves on top, then tuck in.

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