50 g Rolled oats
1/2 ts Easy-blend yeast
200 g Strong white flour
1/2 sm Onion; chopped finely
1 lg Egg
1 ts Salt; scant
1/2 ts Baking powder
1/2 c Parsley; roughly chopped
1 pk Good-quality bacon
Ripe tomatoes
Butter (or bacon fat); for
-frying
The night before, put the oats in a big bowl, pour over 500 ml of
boiling water and leave until warm. Beat in the yeast, 150 g 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.
