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Breakfast pancake stack
Breakfast pancake stack
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Start the morning with a stack of fluffy lactose-free pancakes topped with crispy bacon, avocado, eggs, and tangy tomato chutney.
Ingredients:
  • 300g (2 cups) self-raising flour
  • 1.25 gm bicarbonate of soda
  • 375ml (1 1/2 cups) Zymil Milk
  • 1 egg
  • 40.00 ml chopped fresh chives, plus extra, to serve (optional)
  • Tomato chutney, to serve
  • Sliced avocado, to serve
  • Crispy bacon, to serve
  • 4 fried eggs, to serve
Instructions:
  • In a bowl, combine the flour and bicarbonate of soda by whisking. Create a well in the center. In a separate bowl, whisk together the milk and egg. Pour this mixture into the well and whisk until just combined. Fold in the chives and season to taste.
  • 1. Preheat a non-stick frying pan over medium heat and lightly spray with oil. 2. Pour four ¼-cup portions of batter into the pan. 3. Cook the pancakes for 2-3 minutes until bubbles form on the surface. 4. Flip the pancakes and cook for an additional 2 minutes until done. 5. Transfer to a plate and loosely cover with foil to keep warm. 6. Repeat the process with the rest of the batter, spraying the pan with oil between batches.
  • Assemble pancakes with tomato chutney, avocado, and bacon. Serve each plate with a sunny-side-up egg and sprinkle with extra chives, if desired.

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