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Mother’s Day Breakfasts

AMERICAN BLUEBERRY PANCAKES

Ingredients
• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• Knob of butter
• 150g pack blueberry
• Sunflower oil
• Golden syrup

Method
1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

2. Beat in the melted butter, and gently stir in half the blueberries.

3. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

4. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

EGG & BACON BRIOCHE SOLDIERS

Ingredients
• 4 large eggs
• 12 slices from a brioche loaf
• A little soft butter
• 6 tbsp mayonnaise
• 55g crispy bacon

Method
1. Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.

2. Meanwhile, lightly butter each slice of brioche on one side and heat a griddle pan. Char the brioche on the hot pan until griddle lines appear, then flip and char the other side. Place the bread in a toast rack or on a wire rack to cool.

3. When the timer is up, put the eggs in cold water to cool for 10 mins. Peel, then mash the eggs with a little seasoning, and stir in the mayo. Chill the egg mayo and store the toasted bread in an airtight container until you’re ready to serve.

4. Just before serving, assemble the sandwiches, then cut off the crusts and cut each sandwich into 2 or 3 fingers. Pop a slice of crispy bacon into each finger, so it sticks out the ends a little, and serve.

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Your Local BURY,
5-7 New Road,
Radcliffe,
Manchester,
M26 1LS

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