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50g rolled oats
tsp easy-blend yeast
200g strong white flour
small onion, chopped finely
1 large egg
Just under 1 tsp salt
tsp baking powder
1 good handful parsley, roughly chopped
1 pack good-quality bacon
Some ripe tomatoes
Butter (or bacon fat) for frying
The night before, put the oats in a big bowl, pour over 500ml of boiling water
and leave until warm. Beat in the yeast, 150g of the flour and the onion, cover
the bowl and leave overnight at room temperature.
Next morning, beat in the egg, the remaining flour, salt, baking powder and
parsley. Leave for 30 minutes while you get set up. Fry the bacon and grill the
tomatoes, then transfer to a plate and keep warm. Return the unwashed frying
pan to the hob and, when it's hot, ladle in the batter to make small pancakes.
Flip when the top is barely set. Keep the cooked pancakes warm while you do the
rest. Serve with the bacon and toms.