Step 1

Preheat the oven to 200°C/390°F (fan-forced).

Step 2

Place the eggs, milk, flour, salt and pepper into a blender and blend well to make a lump free batter. If you have a Thermomix 7 seconds speed Rest the batter while you heat the butter/pan.

Step 3

Place the butter in an oven proof pan and pop it in the oven for 5-7 minutes (just to melt the butter and heat the pan). Take care not to leave for longer (you don’t want the butter to burn).

Step 4

While the butter is melting, place olive oil and the bacon and tomato halves in another oven proof pan . Place in the oven.

Step 5

Pour the batter into the hot, buttery pan and cook for 15 minutes until it puffs and is golden. Remove from the oven (it will deflate quickly, this is totally normal).

Step 6

Once the pancake and bacon/ tomato are ready, grate the cheese over the pancake and top with the bacon, tomato, avocado, lemon wedges and optional micro greens.

Step 7

Top with your favourite toppings as listed above or whatever suits.

Step 8

I also love this with smoked salmon, creme fraiche, capers, red onion, avocado and greens

Step 9

You can either make another pancake straight after the first or use two pans at the same time (place the bacon and tomato in one large pan.)