8 rashers smoked back bacon
150g mushrooms of choice, very thinly sliced
250g light mature Cheddar
125g plain flour
12 on-the-vine tomatoes
2 tbsp olive oil, plus extra for frying
2 tsp honey
1 tbsp chopped fresh curly parsley, plus extra for garnish
20g unsalted butter
1 garlic clove, crushed
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4 and place the tomatoes, in clusters of three, on a large oven tray. Drizzle with half the oil and the honey, and season. Roast for 15 mins, then move the tomatoes to one side of the tray. Line the rest of the tray with tin foil and set aside. Turn the oven down to 110°C/gas mark ¼.
Preheat the grill. Lay the bacon rashers on a grill tray and cook for 3-4 mins until crispy. Snip into pieces with scissors and set aside.
In a jug, whisk together the milk, flour and eggs until a smooth batter. Add 50g of the cheese and the parsley. Stir and season with pepper.
Melt the butter in a large non-stick frying pan and add the garlic. Sauté for 1 min, then spoon out the garlic and stir it into the batter along with half of the melted butter. Add the remaining oil to the pan and heat with the butter until sizzling. Pour in approximately 120g of the batter mixture. Tip the pan from side to side so the batter fills it and a disc shape is formed the size of the pan. Cook for 1 min, then place one quarter of the remaining cheese, and a quarter of both the mushrooms and cooked bacon onto one half of the disc. Flip one side over the filling to make a half moon shape. Cook on a low heat for 2-3 mins until the cheese melts. Transfer to the large oven tray with the tomatoes and place in the oven to keep warm.
Repeat with the remaining ingredients to make four pancakes in total, using more oil for frying if needed. Serve each pancake with a cluster of tomatoes and parsley garnish.
Other quick, supper recipes in the Christmas 2017 issue of LandScape magazine:
- Sausage, kale and potato hash
- Baked eggs
- Goat's cheese baked potatoes
- Breadcrumbed fish and parsnip chips
- Chicken and potato soup