This recipe is perfect when you’re craving pancakes, but looking for something savoury to start the day.
- Cook the bacon in a frying pan or under the grill until just going crispy, then chop and set aside in a dish
- Pulse the porridge oats in a food processor to make a fine flour.
- Sieve the self raising flour, baking powder and the pulsed oat flour together into a mixing bowl.
- Add the mixed herbs and cooled crispy bacon and mix together then add the egg, butter and enough milk to make a smooth batter.
- Preheat your griddle pan (or a heavy based frying pan) and grease lightly with butter. Test with a teaspoon of mix – when the small bubbles appear, flip the pancake over and it should be light brown in colour – this indicates the correct temperature.
- With a dessert spoon pour the batter into the pan two to three pancakes at a time, sprinkling some oats on top. Wait until the bubbles appear then flip pancakes over to cook the second side. When they are cooked remove from the pan and keep warm until all are made.
- Serve three pancakes on a plate with poached eggs on top and a grilled tomato on the side.
This recipe was created by Irene Goddard, owner of Wyvis Boutique Boutique Bed & Breakfast in Tillicoultry in Clackmannanshire. Irene has been running a B&B with the support of her husband Terry for 30 years. Irene and Terry really enjoy welcoming guests from all over the world into their family home and sharing Scottish food and recipes.
Irene sources the best produce and ingredients from local suppliers, including from Wyvis’s colourful garden whenever possible, and she takes pride in knowing the provenance of the extensive range of Scottish produce on their breakfast menu.
Wyvis is VisitScotland 5 Star Gold Graded, and has received the Taste Our Best Award for Food, Drink and Hospitality, as well as being a regional finalist in the Thistle Awards in the Most Hospitable Bed and Breakfast category.
Visit Wyvis Boutique Bed & Breakfast