Tomato, bacon and mushroom pancake stack

Basic batter mix (makes approx. 12 pancakes)
100g (3½ oz) plain flour
2 eggs
200ml (7fl oz) semi-skimmed milk, mixed with 50ml (2fl oz) water

For the filling
4 slices The Co-operative back bacon
4 tomatoes, sliced
125g (4½ oz) mushrooms, sliced
50g (1¾ oz) cheddar cheese, grated
tomato ketchup

For the pancakes, sift the flour into a mixing bowl. Make a well in the centre and add the eggs.

Gradually draw in the flour with a wooden spoon or whisk, adding a little of the milk mixture at a time, beating until you have a smooth batter. Pour into a jug.

Grill the bacon until crisp and cut into slices, and cook the mushrooms until softened.

Cook the pancakes in batches, making them a little smaller than usual: heat a little oil in a non-stick frying pan and pour in just enough batter to cover the area desired. Cook for 1 minute until golden. Turn (or toss) and cook the other side until golden. Transfer to a plate.

On a baking tray, layer the pancakes with slices of tomato, mushroom and bacon, adding a little tomato ketchup. Top with grated cheese and lightly grill until melted.

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
290	12.8g	5.7g	8.4g	1.9g
RDA %	18%	28%	9%	31%

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