Recipe: Bacon & Parsley Hotcakes

 These are one of my favourite things to eat for breakfast. I made some for Tom's birthday a few weeks ago and they're the perfect comapnion to a lazy Saturday morning. The cheese gives them a great flavour and I think they'd be just as tasty without the bacon. I adapted this recipe from GoodFood 101 Easy Student Dinners which I highly recommend even if you're not at university.

Must work on my presentation skills!

You'll need (serves around 4 people):

• 100g (ish) chopped bacon
• 100g self-raising flour
• 50g grated mature Cheddar
• 2 eggs
• 6tbsp milk
• 2tbsp fresh parsley leaves

1. Fry the bacon until crisp and golden and leave on a plate to cool. I found Fry Light worked best for the frying to stop it becoming greasy.

2. Mix together the flour, cheese and parsley and make a well in the centre of the bowl. Add the eggs and beat with a wooden spoon, and gradually add the milk. The batter should be quite thick, so if it's not holding together properly just add a little more flour to the mix.

3. Heat some oil in a pan, drop in large spoonfuls of the batter and cook until the cakes firm around the edges. Then flip them over until they're a lovely golden brown colour.

And you're done! You can serve them with poached eggs, but I'd rather boil my face than eat eggs so I had sausages instead. The perfect indulgent breakfast/brunch!