Cheesy American Pancakes with Bacon and Eggs

Ingredients

• 200 g (7oz) self-raising flour
• 2 tsp. baking powder
• 150 mL (5 fl oz (¼ pint)) soured cream
• 7 large eggs
• 4 spring onion
• 125 g (4oz) mature Cheddar
• 8 streaky bacon
• 25 g (1oz) unsalted butter
• 100 g (3 ½oz) guacamole

Instructions

1. Preheat oven to 130°C (110°C fan) mark ½. Put flour into a large bowl and stir in baking powder and a pinch of salt. Make a well in centre. In a separate jug, whisk together soured cream, 3 eggs and 100ml (3½fl oz) water. Gradually whisk this mixture into the flour bowl to make a smooth batter. Stir in half the spring onions and 75g (3oz) of the Cheddar.
2. Heat a large frying pan over medium-high heat. Fry bacon for 5-7min, turning once, until crispy and golden. Transfer to a baking sheet and keep warm in the oven.
3. Carefully wipe out frying pan with kitchen paper. Return to medium heat and add 1tsp of the butter to melt. Add half-ladlefuls of batter to pan, leaving space between pancakes. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1-2min until puffed and lightly golden. Transfer to a baking tray lined with baking parchment and put in a warm oven. Continue with remaining butter and batter to make more pancakes (you should have 12).
4. While pancakes are cooking, poach the eggs. Bring a medium pan of water to the boil. Crack an egg into a coffee cup or ramekin. Swirl the water to create a whirlpool, then carefully tip in the egg. Repeat with another egg. Simmer for 3-4min until whites are set and yolk remains soft (lift egg out with a slotted spoon and gently prod to check). Transfer to a shallow dish of warm water. Repeat with remaining eggs.
5. To serve, layer three pancakes on each plate with remaining spring onions and cheese. Finish stacks with guacamole, bacon and a poached egg.