Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

A Light Supper

List of Ingredients




2 oz flour
1 Egg
¼ pint Milk
Black pepper - to taste
4 strips Streaky bacon, chopped
1 Egg white
Butter for frying




Recipe





Sift the flour into a bowl. Break in the egg. Gradually add the milk, beating to form a smooth batter. Season with pepper.
Gently cook the bacon in a frying pan until the fat runs and the bacon is crisp. Drain well.
Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
Melt a little butter in the frying pan until sizzling. Add half the batter and spread out to cover the base of the pan. Cook over a moderate heat until the bottom is alight golden brown and the top is just set.
Scatter the bacon over the surface of the batter and cover with the remaining batter. Cook until the top is set, then turn the ‘cake’ over and brown the other side.
Transfer to a warmed plate and cut into wedges.
This makes a nice, light supper if accompanied by sauteed mushrooms and sliced tomatoes.
This recipe actually dates back to the 15th century!