Cheesy Pancake Stacks With Eggs & Bacon

Preheat the oven to a low heat (about 130°C, or Gas Mark 1). Crack three of the eggs into a jug or bowl, then add the yoghurt and 100ml of cold water and whisk together. Next, sieve the flour and baking powder into a large mixing bowl and stir in a pinch of salt, then make a well in the centre of the bowl and gradually whisk in the egg mixture. When you have a smooth batter, stir in half of the spring onions and 75g of the cheese, then set aside while you cook the bacon.

Heat a large frying pan over a medium-high heat. When the pan is hot, add the bacon and fry for about 5 minutes on either side, until cooked through, crisp and golden. Transfer the bacon slices to to a baking sheet and keep them warm in the oven.
Next, wipe the frying pan with kitchen paper to remove the bacon fat, then return it to a medium heat and add 1tsp of the butter. Let it melt, then add the batter to the pan, using either half a ladleful or a large-ish serving spoon to measure out each pancake (you want to make 12 smaller pancakes, so you can stack them, which probably means you’ll need to work in batches). Leave space between pancakes. Cook them for 2-3 minutes, until golden underneath with bubbles coming up to the surface, then flip and cook for a further couple of minutes until puffy and golden. Transfer the cooked pancakes to a baking tray, cover loosely with foil and put in the warm oven. Continue with the remaining batter, adding another teaspoon of butter for each batch, until all the batter is used up (you should end up with at least 12 pancakes).

As soon as the final batch of pancakes has gone into the oven, fill and boil your kettle. Carefully pour about 7cm of boiling water into a large saucepan and place over a low-medium heat (ideally the water should be at a very gentle simmer, not bubbling furiously). Crack the eggs into the pan and cook for 3-4 minutes. Meanwhile, get four plates ready, then take the warmed pancakes out of the oven and grab the remaining grated cheese and spring onion. Divide the pancakes equally between the plates, stacking them up with a sprinkling of cheese and onion between each layer. Take the bacon out of the oven and sit two rashers on top of (or beside) each pancake stack. The eggs should be ready by now, so use a slotted pan to lift each one out of the pan and put it on a pancake stack, then serve straight away.