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Sour Cream Hot Cakes With Crispy Bacon And Honey
The ultimate breakfast in bed! Easy to prepare and even easier to enjoy.

Sour Cream Hot Cakes With Crispy Bacon And Honey

Servings: 2

Ingredients

1 cup cake flour
2 tsp baking powder
Pinch of NOMU Sea Salt
1 tbsp soft brown sugar
2 eggs, separated
125ml sour cream
Melted butter, for frying
 
TO SERVE:
6 rashers of streaky bacon
Honey
Butter
Fresh figs

Directions

Sift the flour, baking powder and salt together into a large mixing bowl. Add the NOMU Sweet Rub and the sugar and stir through.
 
In another bowl, combine the egg yolks, sour cream and Vanilla Extract. Add this wet mixture to the dry ingredients and mix until it is just combined. Set aside.
 
In another clean dry bowl, whisk the egg whites until soft peaks form. Carefully fold the egg whites into the batter.
 
To cook the hot cakes, heat a large non-stick frying pan over a medium heat. Brush the pan with a little bit of melted butter. Spoon measures of one tablespoon of the mixture into the pan and cook the hot cakes for two minutes on one side or until little bubbles appear on the surface. Flip the hot cakes over and cook for a further minute until evenly golden.
 
To serve, grill rashers of streaky bacon in a pan until crisp and serve with the hot cakes and lashings of butter and honey and delicious farm fresh green figs.
 
 
Tip: Keep the cooked hotcakes warm by placing a dinner plate over a pot of simmering water. Cover the hot cakes with a clean tea towel until ready to serve. 

Ingredients

1 cup cake flour
2 tsp baking powder
Pinch of NOMU Sea Salt
1 tbsp soft brown sugar
2 eggs, separated
125ml sour cream
Melted butter, for frying
 
TO SERVE:
6 rashers of streaky bacon
Honey
Butter
Fresh figs

Directions

Sift the flour, baking powder and salt together into a large mixing bowl. Add the NOMU Sweet Rub and the sugar and stir through.
 
In another bowl, combine the egg yolks, sour cream and Vanilla Extract. Add this wet mixture to the dry ingredients and mix until it is just combined. Set aside.
 
In another clean dry bowl, whisk the egg whites until soft peaks form. Carefully fold the egg whites into the batter.
 
To cook the hot cakes, heat a large non-stick frying pan over a medium heat. Brush the pan with a little bit of melted butter. Spoon measures of one tablespoon of the mixture into the pan and cook the hot cakes for two minutes on one side or until little bubbles appear on the surface. Flip the hot cakes over and cook for a further minute until evenly golden.
 
To serve, grill rashers of streaky bacon in a pan until crisp and serve with the hot cakes and lashings of butter and honey and delicious farm fresh green figs.
 
 
Tip: Keep the cooked hotcakes warm by placing a dinner plate over a pot of simmering water. Cover the hot cakes with a clean tea towel until ready to serve. 

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