Ingredients

• 200g/7oz self-raising flour
• 1 tsp bicarbonate of soda
• 50g/2oz caster sugar
• 1 egg
• 50g/2oz melted butter
• 250ml/9 fl oz milk
• 125g/4½oz cottage cheese
• 225g/8oz blueberries
• 15g/½oz unsalted butter
• 8 rashers pancetta or streaky bacon
• 4 eggs
• a little extra butter
• melted
• maple syrup

Directions

• Mix the flour
• bicarbonate of soda and sugar together in a bowl.
• In a separate bowl combine one egg with the 50g (2oz) melted butter
• milk and cottage cheese then add this to the flour mix and stir together to make a batter.
• Stir in the blueberries.
• Lightly oil a frying pan and preheat over a medium heat. Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side
• until golden.
• Repeat until you have used all the batter.
• Meanwhile
• poach the four eggs in boiling water for 3-4 minutes and grill the pancetta until crispy.
• Serve two pancakes per person
• topped with a drizzle of melted butter
• two slices of pancetta or bacon
• one poached egg and a drizzle maple syrup.