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Coconut Pancakes with Bacon and a Poached Egg

Using coconut milk in the batter adds a subtle coconut flavour to these American-style pancakes, topped with crispy bacon, a runny poached egg and plenty of honey.

From the book


This is definitely not a Thai speciality, but I can’t resist these gently sweet and fluffy pancakes with a drizzle of honey and the salty contrast of bacon.

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6 slices of smoked streaky bacon
2 eggs
2 tbsp honey
For the coconut pancakes:
250g self-raising flour
½ tsp baking powder
¼ tsp salt
1 egg
160ml milk, either whole or semi-skimmed
160ml coconut milk


To make the coconut pancakes, add the self-raising flour, baking powder and salt to a mixing bowl and mix well. Next, add the egg, milk and coconut milk and whisk until you have a smooth batter.

Heat an egg pan or a flat non-stick frying pan over a medium to high heat. Ladle about 50ml of the batter into the pan and cook the pancake for 1ó minutes each side. Repeat with the remaining mixture – you should have 8 pancakes in total.

Meanwhile, cook the bacon on a griddle pan until crisp.

To poach the eggs, bring a saucepan of water to a gentle simmer. Crack 1 egg into a small bowl and slip it into the boiling water. Turn off the heat, cover the pan with a lid and set a timer for 4 minutes. Remove the eggs with a slotted spoon and drain well.

Arrange 4 pancakes on each plate, top with 3 slices of crispy bacon and a poached egg and drizzle the honey over the top to serve.


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