Bacon And Coriander Pancakes

Recipe Ingredients

12 slices		Bacon
1 cup	62g / 2.2oz	Flour - scant cup
2		Eggs - beaten
8 oz	227g	Milk
2 tablespoons	30ml	Finely chopped coriander leaves
4 oz	113g	Mango chutney

Recipe Instructions

Dice the bacon finely and set it aside. Sift the flour into a bowl and make a well in the middle. Stir in the eggs and half the milk and beat until the batter is smooth. Gradually beat in remaining milk; then stir in the chopped coriander.

Fry a heaped tablespoon of bacon in a small pan until it is crisp. Pour enough batter for one pancake over the bacon and fry until the underside is light brown. Turn it over and fry the other side. Turn the pancake out onto a clean tea towel and fold the towel over it to keep it warm.

Repeat until all the pancakes are cooked. Spoon the mango chutney into a small saucepan, finely chopping any pieces of mango. Thin the chutney slightly with a tablespoon of water. Warm and use as a sauce.

Roll up the pancakes and place on a heated platter. Drizzle the mango chutney across the top and keep the dish in a very low oven until breakfast is served.

Source:
CURRIES AND BUGLES by Jennifer Brennan (c) 1990 - Harper Collins, New York - 324 pages - $25.00 - As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

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