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  • For the Pancakes

  • 200g/7oz self-raising flour

  • 1 tsp bicarbonate of soda

  • 50g/2oz caster sugar

  • 1 egg

  • 50g/2oz melted butter

  • 250ml/9 fl oz milk

  • 125g/4½oz cottage cheese

  • 225g/8oz blueberries

  • 15g/½oz unsalted butter

  • To Serve

  • 8 rashers pancetta or streaky bacon

  • 4 eggs

  • a little extra butter, melted

  • maple syrup


  • 1.

    Mix the flour, bicarbonate of soda and sugar together in a bowl.

  • 2.

    In a separate bowl combine one egg with the 50g (2oz) melted butter, milk and cottage cheese then add this to the flour mix and stir together to make a batter.

  • 3.

    Stir in the blueberries.

  • 4.

    Lightly oil a frying pan and preheat over a medium heat. Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side, until golden.

  • 5.

    Repeat until you have used all the batter.

  • 6.

    Meanwhile, poach the four eggs in boiling water for 3-4 minutes and grill the pancetta until crispy.

  • 7.

    Serve two pancakes per person, topped with a drizzle of melted butter, two slices of pancetta or bacon, one poached egg and a drizzle maple syrup.

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