Bacon, Poached Egg & Grilled Tomato with Mustard pancakes.
2 rashers of thin sliced back bacon (trimmed)
1 tomato (halved)
pinch dried herbs
For the Pancakes.
1½ oz plain white flour
½ teaspoon baking powder
1 egg separated
1 teaspoon whole grain mustard
3fl oz buttermilk or 3 oz natural yoghurt.
Sprinkle the Tomato halves with the dried herbs and black pepper and set aside.
To make the pancakes – sift the flour and baking powder into a bowl, add the egg yolk, buttermilk or yoghurt and mustard, mix to make a smooth, thick batter and set aside to rest
Whisk the egg whit to form stiff peaks and then fold into the batter.
Heat a large non-stick pan which has been wiped with some kitchen paper dipped in the oil. Drop 2 tablespoons of batter in the pan and cook for approx. 2 minutes until bubbles start to form on the top. Then turn them over cook the other side for 1 minute or until golden brown.
Keep the pancakes warm while you grill the bacon and tomato and poach the eggs.
Serve on a warm plate.