Breakfast Pancake Tacos (Streaky Bacon & Black Pudding)

Prep time: 10 mins

Cooking time: 20 mins

Serves: 4

ingredients

130g plain flour

1 tbsp granulated sugar

2 tsp baking powder

130g buttermilk

Pinch of salt

2 tbsp melted butter

1 egg

Spray cooking oil

For the filling

4 rashers Simon Howie Streaky Bacon

100g Simon Howie Wee Black Pudding

4 cheese slices

Knob of butter

6 eggs

6 tbsp milk

Salt and pepper to taste

2 spring onions, thinly sliced

Hot sauce to serve

Method

1. Start by making the pancakes. In a large bowl, mix the flour with the sugar, baking powder and salt to combine. In another bowl, whisk the buttermilk, melted butter and egg, and mix well. Add the wet ingredients to the dry ingredients bowl. Fold carefully with a spatula and don’t over mix.

2. Heat a large pan over medium heat and coat with cooking oil spray.

3. Working in batches, scoop 1/4 of the batter per pancake onto the hot pan. Cook until the bottom of the pancake is golden brown and bubbles appear, 2 to 3 minutes. Then flip the pancake and add a cheese slice to the top of each and cook until golden on the other side for approx. 1-2 minutes more.

4. For the filling, cut the bacon strips in half and roughly crumble the black pudding. Fry until crispy and cooked through.

5. Melt the knob of butter in a pan over a low heat. Whisk the eggs and milk and add to the pan. Stir gently for a few minutes until almost cooked completely through and remove from the heat. The residual heat from the pan will cook the eggs without overcooking your scramble. Season with salt and pepper.

6. To serve, fold your pancakes into a taco shape. Place a piece of bacon on either side, divide the scrambled eggs evenly amongst the pancakes and spread the crumbled black pudding over.

7. Slice the spring onions into fine rounds and use to garnish. Serve with your favourite breakfast sauce – we think hot sauce tops these tacos off perfectly!