Lemon Pancakes with Ballyfree Smoked Turkey Rashers

Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes  

Ingredients

• 120g of self- raising flour
• 2 tablespoons of caster sugar
• 1 teaspoon of baking soda
• 1 egg
• 45g of melted butter (optional)
• 240ml of milk
• Grated rind of one lemon
• Juice of half a lemon
• 15g butter (for frying)
• 2 packs of Ballyfree smoked Turkey rashers 150g

Method

1. Preheat Grill on a high heat.
2. Place the Ballyfree rashers under the grill for 2-3 minutes each side until crispy.
3. Place the flour, sugar & baking soda in a bowl and mix.
4. Mix the egg, melted butter (if using), milk, lemon juice & rind together & add the mixture to the flour. Mix well until smooth.
5. Pour small amounts of the mixture into a non-stick pan glazed with a little butter. Cook over a medium-high heat for 1-2 minutes on each side until brown. As you finish each pancake, stack them and keep covered with warm tea-towel.
6. Serve with Ballyfree smoked turkey rashers, maple syrup and some fresh strawberries (if desired).

Top Tip 1: If your hotcake is a bit doughy, place in oven for 2 minutes at 200C.

Top Tip 2: Omit the melted butter to reduce fat content.