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
The Giggling Squid Cookbook: Tantalising Thai Dishes to Enjoy Together
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Introduction
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.
Ingredients
| 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 |
Method
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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