Cheesy Cornmeal Pancakes with Billionaire's Bacon and Poached Eggs
Cheesy Cornmeal pancakes
125g plain flour
75g polenta or cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
50g grated cheddar
1 large egg
225ml buttermilk
oil for cooking
Place the flour, polenta, baking powder, baking soda and salt in a bowl and mix well.
Whisk the egg and buttermilk together.
Mix into the dry mixture to form a thick batter and then add the cheese.
Allow to rest for 10 minutes.
Wipe a medium hot pan with oil and drop tablespoons of the mixture into the pan – allow space in between.
When bubbles appear, flip over and cook for a minute on the other side.
Rest on a wire rack while you cook the rest.
Billionaire's Bacon
12 rashers smoked streaky bacon
2 teaspoons soft brown sugar
pinch ground cloves
cracked pepper
Heat oven to 200oc.
Line a baking tray with foil and brush with oil.
Place the bacon on top.
Mix the sugar with the clove and pepper.
Sprinkle evenly over the bacon and spread into the bacon.
Cook until golden and then flip over – be careful it burns easily.
Pat on kitchen paper and serve with the pancakes.
Poached Eggs
4 eggs
1 tablespoon oil or melted butter
salt
Heat a pot of water to boiling point.
Line a ramekin with cling film with a good overlap.
Brush the inside with the oil or butter.
Crack an egg in middle and then gather up like a money bag, twist to seal. Take a piece of cling and twist it like a piece of string and tie the package with this to secure and ensure no water gets in.
Repeat with the other eggs.
Set your timer and drop the eggs into the boiling water.
Cook for 5 minutes and 30 seconds for a runny egg yolk – more if you like it firmer.
Remove the eggs with a slotted spoon, cut the cling with scissors and pat dry with kitchen paper.
Place onto the pancakes with the bacon and serve straightaway.
