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Sour Cream Hot Cakes With Crispy Bacon And Honey

Sour Cream Hot Cakes With Crispy Bacon And Honey

Servings: 2

Ingredients

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

Directions

Sift the flour, the baking powder and the 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, the sour cream and the NoMU Vanilla Extract. Add this wet mixture to the dry ingredients and mix until it is just combined. Set aside.
In another clean, dry bowl beat 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 hot cakes 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 salt
1 tbsp soft brown sugar
125ml sour cream
2 eggs, separated
Melted butter, for frying
To serve:
6 rashers of streaky bacon
Honey
Butter
Fresh figs

Directions

Sift the flour, the baking powder and the 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, the sour cream and the NoMU Vanilla Extract. Add this wet mixture to the dry ingredients and mix until it is just combined. Set aside.
In another clean, dry bowl beat 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 hot cakes 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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