Bacon and Brie Pancakes

Serves: to make about 6 pancakes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

4 oz - plain flour (all purpose flour)

½ teaspoon - salt

1 cup - milk

1 - egg

1 tablespoon - butter (softened)

6 rashers (slices) - smoked bacon

6 thin slices - Brie cheese

Grill the bacon until it is crispy, then cut into small pieces. Slice the brie into slices about ½" (1cm) thick.
For the pancakes, mix the flour and salt together in a mixing bowl. Make a well in the centre and place the egg and half the milk into the well. Whisk, gradually incorporating the dry flour into the wet mixture, then beat thoroughly until smooth. Whisk in the remaining milk and the melted butter, a little at a time. The consistency should be similar to single cream (half-and-half). You can add a little extra milk if necessary.
Lightly grease a flat-bottomed frying pan (skillet) with butter then place it over a moderate heat until it is hot enough for frying (a drop of batter should brown on the underside almost immediately). Pour in just enough batter to cover the base of the pan, tilting the pan to spread the batter evenly. Cook for about 2 minutes until the underside is golden brown (when the top of the pancake is opaque, you can look at the underside by lifting the edges gently with a flat knife). Toss or turn the pancake and, if necessary, straighten it out with a knife. Cook on the other side for between 1 and 2 minutes, till golden.
Place each pancake on a flat surface, put a few bacon pieces and a slice of brie on one side of the pancake, then gently roll all the ingredients together to create a wrap. Do this for each pancake and serve immediately. If you have a little extra bacon or brie left over, just lay it on top of the rolled pancakes.