** Bacon & Parsley Hotcakes

100g smoked bacon lardons
100g SR flour
50g grated mature cheddar
1 tsp fresh thyme leaves or 1/2 tsp dried
2 tb chopped parsley
2 eggs
6 tb milk
sunflower oil, for frying
poached eggs and creme fraiche to serve

NOTE: you can make vegetarian ones by replacing the bacon with 100g sweetcorn and parsley with 2 tb chives

Dry fry the bacon until crisp and golden. Tip onto a plate to cool. Miz the flour, cheese, herbs, bacon, slat and pepper in a bowl. Make a well in the middle and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.

Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.

Serve each person 2 hotcakes topped with a poached egg and a spoonful of creme fraiche, garnishing with extra thyme, if you like.