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Servings 2
Calories 244 kcal
Prep Time5 mins
Cook Time10 mins
Total Time15 mins

Ingredients
 

  • 400 g net weight eye of fresh pork loin, trimmed of all skin and fat
  • 3 tbsp salt
  • 1 tbsp sugar
  • 1 banana
  • Maple Syrup

For the Pancakes

  • 1 large egg
  • 1 large egg whites
  • 1 tbsp fruit sugar (fructose)
  • 60 g self raising flour, sieved
  • 100 ml skimmed milk, approx
  • 100 g fresh blueberries
  • 1 tbsp grape seed or safflower oil

Instructions
 

  • Cut the banana into long strips and cook at the same time as the bacon.
  • Cut the pork into 6 thin slices; a sharp knife is essential here.
  • Mix the salt and sugar together, then liberally spread over all the slices on both sides and leave for 10 minutes.
  • When ready, rinse well in cold water and pat dry.
  • Heat 2 tbsp oil in non-stick frying pan and gently cook for a couple miutse each side.

For the Pancakes

  • Place the egg and white in a deep bowl, add the sugar and flour, and half the milk.
  • Mix well with a whisk, this way ensures a smooth, lump free batter.
  • Add enough milk until you have a thick batter. Finally, add the blueberries and stir them in.
  • Heat the oil in a non stick frying pan.
  • Spoon into 4 lightly oiled silver rings, cook gently for 3-4 minutes.
  • Liftoff the semi set pancake and flip over and cook for a further 2 minutes, or until cooked.
  • To serve, place two pancakes on a warm plate top with the bacon slices and fried banana. Finally, drizzle 2 tsp maple syrup over and serve.
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Nutrition Facts
Cured Pork with Banana, Blueberry Pancake and Maple Syrup
Amount per Serving
Calories
244
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
73
mg
24
%
Sodium
 
2388
mg
104
%
Potassium
 
419
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pork
Cuisine Pancake Day, Winter
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