1/2 of a 360g pack Hale & Hearty 4 Grain Pancake Mix
1 egg
150ml semi-skimmed milk (or dairy-free alternatives)
15ml (1tbsp) sunflower oil
30ml (2tbsp) freshly chopped chives
15ml (1tbsp) freshly chopped flat leaf parsley
195g can sweetcorn kernels, drained
Sunflower oil for frying
8 rashers smoked dry cure back bacon rashers
4 small bunches vine-ripened cherry tomatoes
Place the contents of a single pack of the 4-grain batter mix in large mixing bowl. Beat together the egg, milk and oil. Make a well in the centre of the mixture and gradually whisk in the milk mixture to make a smooth batter. Stir in the chives, parsley and sweetcorn
Preheat the grill to medium and line the grill rack with foil. Put the bacon under the grill and cook for 3-4 minutes each side, turning once, until crisp. Add the vine tomatoes and cook until just beginning to burst
Meanwhile, heat a little oil in a frying pan. When hot, ladle spoonfools of the batter into the pan to make a pancake about 8-10cm in diameter 0 you should be able to cook 3 at a time.
Cook for 3-4 minutes, until they are golden underneath and bubbles appear on the surface. Flip over and cook until the other side is golden brown. Kepp warm while you cook the rest of the cakes.
To serve, place 2-3 cakes on each plate and top with 2 rashers of bacon and a bunch of vine tomotoes.
