PORTABLE PANCAKES: SAVOURY BACON & CORN, low-fat, sugar & yeast-free

BREAKFAST ON THE RUN: Easy-Peasy, No/Low Sugar

One of the many things for which we must thank the Scots is Scotch Pancakes. Wonderfully fluffy but sturdy enough to eat by hand, they're as good cold as warm, and come either savoury or sweet.  And apart from bacon, they're fat free!  

Breakfast on the Go: Bacon and Corn Scotch Pancakes

17/8/15

This variation on the classic recipe was developed to satisfy carb and protein cravings after 6.30 am gym workouts. The bacon adds a bit of fat but ham with fat removed or pastrami can be used instead. On this occasion, a slick of fat coats the pan for easier flipping.

Made and boxed up the previous night, they're a great grab-and-go treat and saves money on take-aways. 

The key to the wonderful texture of the pancakes is Cream of Tartar, sold in the baking powder/soda section.  There are many recipes for Scotch Pancakes using other leavening agents but as far as 67goingon50 is concerned, it's Cream of Tartar that delivers the perfect springiness.  Common Wheat is best for this recipe.  

The pancakes freeze well.  Freeze them flat, then store in a bag and remove as and when needed.  

Cost: £2.00

Makes: 16-18

Ingred:

   8 oz/226 gm self-raising flour (plain flour: add 2 tsp baking powder)

         (for added fibre, replace 1/4 of plain flour with wholemeal)

    275 ml/1 1/4 cup less 2 tbsp whole milk

   2 eggs

   1 tsp cream of tartar

   4-5 slices back bacon, fat removed, or pastrami or other smoked lower-fat meat 

   125gm/4.5oz corn niblets, drained

Method:

1. Sift flour, and baking powder if using, into a bowl.
2. In a jug, whisk milk and eggs.
3. Add wet ingredients to dry.  Stir until mixed.
4. Sprinkle over cream of tartar; blend.  Rest batter 20 mins. (Note: if preparing batter the night before and refrigerating, do not add cream of tarter until batter is back to room temperature)
5. Cut bacon in 1/2 inch/1 cm slices.  Fry, stirring, until nearly done.  Tip onto a paper towel; pat to remove fat.  (If using ham/pastrami, cut into medium dice.)  
6. Start heating up griddle or pan on medium high.
7. After 20 mins, the batter should be thick and spongy.  Add corn and meat, stirring well.  Lightly coat pan with butter.
8. Dollop batter on to pan in heaping tablespoons; use back of the spoon to spread and slightly flatten the batter to encourage even cooking. 
9. The first side will take 3 mins.  Check it is golden brown by lifting up one side of the pancake with a spatula/fish slice.  
10. Flip when ready, squashing the pancake slightly.  The second side will take 2-3 minutes.  Try not to rush; there is nothing worse than biting into a pancake still gooey in the centre!  
11. Cool on a wire rack.  Pack what's needed for the next day in a plastic container and refrigerate.  The rest can be refrigerated; they will keep 2 days.  Otherwise freeze flat and bag up.  

Tip: 

• like heat?  try this variation: replace bacon with ham and add two finely chopped white spring onions and a small red chilli, de-seeded with with membranes removed, finely diced 
• for a sweet version for afternoon tea, replace bacon/corn with 4 oz/115 gms raisons or currants soaked overnight in orange juice or tea, drained.  Add 2-4 tbsp sugar to the batter
• the recipe halves nicely OR one recipe can do double-duty making both savoury and sweet pancakes  
• another good Breakfast on the Run recipe: Sugar and Butter-Free Flapjacks

Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.