Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.


2.Put the cooled mash in a bowl with the flour and bicarb.

Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth.

Stir in the spring onions, reserving some to serve.


3.In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes.

Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side.

Keep warm in the oven while you make 3 more pancakes.


4.Wipe out the pan, add the bacon and sizzle until almost crisp.

Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed.

Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.