MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parsley Pikelets
 Categories: Breakfast, Pancakes
      Yield: 1 Batch
 
     50 g  Rolled oats
    1/2 ts Easy-blend yeast
    200 g  Strong white flour
    1/2 sm Onion; chopped finely
      1 lg Egg
      1 ts Salt; scant
    1/2 ts Baking powder
    1/2 c  Parsley; roughly chopped
      1 pk Good-quality bacon
           Ripe tomatoes
           Butter (or bacon fat); for
           -frying
 
  The night before, put the oats in a big bowl, pour over 500 ml of
  boiling water and leave until warm. Beat in the yeast, 150 g of the
  flour and the onion, cover the bowl, and leave overnight at room
  temperature.
  
  Next morning, beat in the egg, the remaining flour, salt, baking
  powder, and parsley. Leave for 30 minutes while you get set up. Fry
  the bacon and grill the tomatoes, then transfer to a plate and keep
  warm. Return the unwashed frying pan to the hob and, when it's hot,
  ladle in the batter to make small pancakes. Flip when the top is
  barely set. Keep the cooked pancakes warm while you do the rest.
  Serve with the bacon and toms.
  
  Recipe by Dan Lepard
  
  Recipe FROM: <gemini://gmi.noulin.net/cooking/34.gmi>
 
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