Recipe: Bacon and Coriander Pancakes with Mango Sauce (using mango chutney)

BACON AND CORIANDER PANCAKES

"If you are not serving eggs in any other style at breakfast, these pancakes are delicious rolled up around soft scrambled eggs, sprinkled lightly with a little curry powder."

1 scant cup flour
2 eggs, beaten
1 cup milk, divided use
2 tablespoons finely chopped coriander leaves (cilantro)
12 slices bacon, finely diced
4 ounces mango chutney (for the sauce)

Sift the flour into a bowl and make a well in the middle. Stir in the eggs and half the milk and beat until the batter is smooth. Gradually beat in remaining milk; then stir in the chopped coriander.

Fry a heaped tablespoon of bacon in a small pan until it is crisp. Pour enough batter for one pancake over the bacon and fry until the underside is light brown. Turn it over and fry the other side. Turn the pancake out onto a clean tea towel and fold the towel over it to keep it warm. Repeat until all the pancakes are cooked.

Spoon the mango chutney into a small saucepan, finely chopping any pieces of mango. Thin the chutney slightly with a tablespoon of water. Warm to use as a sauce.

Roll up the pancakes and place on a heated platter. Drizzle the mango chutney across the top and keep the dish in a very low oven until breakfast is served.

Makes 8 servings
Source: Curries and Bugles: A Memoir & Cookbook of the British Raj by Jennifer Brennan