Savoury Breakfast Pancake Stack with Bacon, Mushrooms & Avocado

Ingredients

• avocado
• bacon
• baking powder
• butter
• eggs
• mushrooms
• plain flour
• tomatoes

Method

1. Make the pancake batter: in a large bowl whisk 250g plain flour with 2 tsp baking powder and a pinch of salt; beat in 2 medium eggs, 300ml milk and 2 tbsp melted butter until smooth and set aside to rest for 5 minutes.
2. Prepare the tomato relish: finely chop 3 ripe tomatoes and a small shallot, mix with 1 tsp lemon juice, 1 tbsp olive oil, salt and pepper to taste and set aside to let the flavours mingle.
3. Cook the bacon: heat a large frying pan over a medium heat and fry 8 rashers of bacon (or streaky bacon) until crisp to your liking, then transfer to kitchen paper to drain and keep warm.
4. Sauté the mushrooms: in the same pan add 25g butter and 300g sliced mushrooms, cook over a medium–high heat until golden and reduced, seasoning with salt and pepper; keep warm with the bacon.
5. Cook the pancakes: wipe the pan clean, lightly butter it and ladle 6–8 small (10–12 cm) pancakes from the batter, cooking for 1–2 minutes each side until golden and set them on a warm plate.
6. Fry the eggs and prepare avocado: in a separate small pan fry 4 eggs to your preference (sunny-side up recommended); meanwhile slice 2 ripe avocados and season with a little lemon juice and salt.
7. Assemble and serve: stack 2 pancakes per person, layering bacon, mushrooms and avocado between pancakes, top each stack with a fried egg and spoon over the tomato relish. Serve immediately.

Tips

• For an even batter don’t overmix — a few small lumps are fine and make lighter pancakes.
• Cook bacon and mushrooms in stages so you keep flavour in the pan; reserve any fond (browned bits) to flavour the mushrooms.
• If you like a bit of heat, add a pinch of chilli flakes to the tomato relish or scatter chopped chives over the finished dish.

Recipe by

Tom Harrington

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