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Wednesday, December 19, 2012,11:00 PM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • 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 non-stick frying pan until the fat runs and the bacon is crisp. Drain on absorbent kitchen paper.
  • Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
  • Melt a little butter in the frying pan, then, when sizzling, add half the batter and spread out to cover the base of the pan. Cook over a moderate heat until the bottom is a light 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.
  • Serve accompanied by mushrooms and tomatoes.


  • 50 grams plain flour
  • 1 egg
  • 150 ml fresh milk
  • Black pepper
  • 4 rashers streaky bacon, rinded and cut into strips
  • 1 egg white
  • Butter for frying
  • Grilled mushrooms and tomatoes, to serve

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