Hot guinness pancakes with mature cheddar and crispy smoked bacon
Martin has been telling me about his famous guinness pancakes for a long time now, so we decided to try them for a decadent Valentine's treat. They turned out incredibly light and fluffy, and the guinness lent them a wonderful tang. Paired with the smoked bacon and salty cheddar, it was an amazing combination and cured our hangovers almost immediately. Thumbs up!
- 1 cup self-raising flour
- 3/4 can guinness
- 1 egg
- Salt and pepper
- A few slices of smoked bacon
- Some mature cheddar
- Sieve the flour into a bowl and make a well in the centre.
- In a mug, mix together the egg and some guinness and gradually add this to the flour, whisking all the time. Keep adding liquid until the guinness can is 3/4 empty. You should have a lovely smooth batter that looks like molten milk chocolate.
- Leave the batter to rest for a few minutes while you slice some cheese and put the bacon under a hot grill.
- Put a frying pan on a high heat with a glug of olive oil. When the oil is hot, add a ladleful of batter; we made quite small pancakes but make them as big as you like.
- It's time to turn them over when the tops of the pancakes become full of tiny air bubbles, a bit like this:
- Cook for another couple of minutes on the other side until lightly browned.
- Make a small stack of a couple of pancakes, top with the cheddar and pop under the grill until the cheese has melted. Add the cooked, crispy bacon and serve with a big mug of hot hot tea.