Bacon Pancake Sticks

By Xana

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Ingredients

125 g (4 1 2 oz) self-raising flour
2 tsp caster sugar
1 egg, beaten
1 tbsp melted unsalted butter
150 ml (5 fl oz) semi-skimmed milk
4 tsp sunflower oil
2 rashers of streaky Bacon

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Put the flour in a bowl and stir in the sugar. Make a well in the centre, and add the egg, melted butter and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter.

Step 2

Heat a large shallow dish in a low oven, then turn off the heat and line the dish with a tea towel (this is for keeping the cooked drop scones warm). Heat a griddle or large, heavy-based frying pan over a moderate heat and grease it with 1 tsp of oil.

Step 3

Cook the bacon, then pour a little more oil in the pan.

Step 4

Using a dessert spoon, pour the batter over the bacon, imitating the shape of the rashers.

Step 5

Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the scones should be golden brown underneath.
Using a palette knife, turn the scones over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to the prepared dish, wrap in the tea towel and keep warm while you cook the remaining scones.