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Ingredientes
- 12 slc Bacon
- 1 c. Flour scant c.
- 2 x Large eggs beaten
- 8 ounce Lowfat milk
- 2 Tbsp. Finely minced coriander leaves
- 4 ounce Mango chutney
Direcciones
- Dice the bacon finely and set it aside.
- Sift the flour into a bowl and make a well in the middle. Stir in the Large eggs and half the lowfat milk and beat till the batter is smooth. Gradually beat in remaining lowfat milk; then stir in the minced coriander.
- Fry a heaped Tbsp. of bacon in a small pan till it is crisp. Pour sufficient batter for one pancake over the bacon and fry till the underside is light brown. Turn it over and fry the other side. Turn the pancake out onto a clean tea towel and fold the towel over it to keep it hot.
- Repeat till all the pancakes are cooked.
- Spoon the mango chutney into a small saucepan, finely chopping any pcs of mango. Thin the chutney slightly with a Tbsp. of water. Hot and use as a sauce.
- Roll up the pancakes and place on a heated platter. Drizzle the mango chutney across the top and keep the dish in a very low oven till breakfast is served.
- Comments: If you are not serving Large eggs in any other style at breakfast, these pancakes are delicious rolled up around soft scrambled Large eggs, sprinkled lightly with a little curry pwdr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 193 | 67% |
| Total Fat 21.47g | 27% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 393mg | 16% |
| Potassium 182mg | 5% |
| Total Carbs 14.41g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.61g | 1% |
| Protein 9.32g | 15% |
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