Lavabread and Basil Pancakes, Beetroot and Bacon

Matthew Woods

Matthew Woods

1st March 2017
Matthew Woods

Lavabread and Basil Pancakes, Beetroot and Bacon

A lovley recipie that I created for St. Davids Day today!


  • Pancakes-
  • Self Raising Flour
  • Raw Organic Honey
  • Whole milk
  • One whole egg whisked
  • 60g lavabread per person
  • salt
  • black cracked pepper
  • Basil
  • Beetroot-
  • Apple Cider Vinegar
  • Cloves
  • Fennel seeds
  • Peppercorn
  • Some girkin pickle brine(optional)
  • Sugar
  • Salt
  • Smoked bacon
  • One egg
  • Basil to garnish


Step 1-
Pickle the Beetroot two days in advance. Ensure you pickle the peeled beetroot in halfs to ensure a quick pickle. I added the girkin brine to add some extra depth into the end result.
Step 2-
Make a semi-thick pancake batter with the ingredients and add the lavabread, basil and seasoning just before use. Ensure you taste the lavabread before adding to the mix to ensure that you season correctly.
Step 3-
Put the bacon in the oven at 180 degrees C untill crispy
Step 4-
On medium-low heat pour the pancake mix into the pan. As the pancake batter is green ensure you take care while cooking that you don't brown the bottom before the pancake is cooked. It is advised you cook on slightly lower heat than normal pancakes for slightly longer.
4 thick pancakes will do for one portion
Step 5-
Poach an egg so that the yolk is still runny
Step 6-
mandolin or thinly slice the beetroot into thin circles and layer throught the pancake stack. Place the poached egg on top with some more beetroot and basil to garnish. Roughly dice the bacon and cascade beside the pancakes.

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