We’ve tried something a little bit different and created these deliciously savoury bacon and cheese pancakes. Because they’re made with goats’ cheese and a2 Milk™, they’re naturally free-from the A1 protein.
115g Plain flour
1 tsp. Baking powder
¼ tsp. Salt
3 Eggs, beaten
240ml Semi – Skimmed or Whole a2 Milk™
115g Crumbled goats’ cheese
2 tsp. Fresh herbs of your choice, finely chopped
4 Bacon rashers, cooked until crispy and finely chopped
Homemade a2 Milk™ butter, or goats’ butter
Spring Onions, finely chopped for garnish
Sift the flour, baking powder, and salt in to a large mixing bowl.
In a separate mixing bowl, whisk the eggs and a2 Milk™ until smooth.
Combine the wet and dry ingredients and mix until all the mixture forms a smooth batter.
Next fold the crispy bacon, goats’ cheese, and fresh herbs in to the batter.
Heat a large skillet or frying pan on medium heat.
Add a small amount of butter to the pan and drop 3-inch spoonfuls of batter, one inch apart. Flip when the cake has risen and the edges are bubbly.
Garnish with chopped scallions and serve with butter.