Bacon and Parmesan Pancakes with roasted tomatoes

Ever since the boys were born, I have always tried to make Sunday morning a little bit relaxing. Life gets so hectic, it’s good to know that you’ve got a bit of downtime to look forward to at the end of the week. When they were really tiny, I’d get a few hours extra sleep on a Sunday. I really used to look forward to that extra sleep, and the thought of a cup of coffee and maybe some toast in bed. These days, Sundays are often just as busy as any other day of the week. I often have to take Lyle training or he might have a tournament to play in. So when I do get the opportunity to have a quiet Sunday, I like to cook the family a special breakfast or even brunch, if I get a rare lie-in! These bacon and parmesan pancakes make a savoury change from sweet pancakes, and you could give yourself a head start on Sunday brunch by cooking the bacon the night before. The savoury pancakes are fab with the sweet roasted tomatoes, and they are ideal for breakfast or brunch, or even a simple dinner. And just as an aside, I certainly wouldn’t blame you for topping the pancakes with a fried or poached egg!

Bacon and Parmesan Pancakes with roasted vine tomatoes Makes about 6 pancakes

400g cherry or plum tomatoes Salt and black pepper Sugar 8 slices of streaky bacon 75g plain flour 50g finely grated Parmesan 2 large eggs 100ml milk Rapeseed oil Preheat the oven to 180c(fan)/200C/Gas5. Lay out the slices of streaky bacon on a lightly greased baking tray, and cook for about 15 minutes – til they are crisp and golden. You could do this the night before if you want to save time in the morning. Set the bacon aside to cool slightly. Cut the tomatoes in half and put them cut side up into an ovenproof dish. The dish should be just big enough that all of the tomatoes will fit in snugly. Sprinkle over some salt and pepper, a pinch of sugar and about 2tsp of rapeseed oil, then place the dish in the oven.  They will take about 15 minutes to be cooked, but keep an eye on them! Put the flour, Parmesan and bacon in a large bowl and mix together. Season with salt and black pepper, and then make a well in the middle. Beat the eggs and milk together in a jug, then pour into the well in the flour and cheese mix. Mix in with a wooden spoon, gradually bringing in the flour from the edges of the bowl, trying not to overbeat the batter. You should end up with a reasonably thick pancake batter. Keep an eye on the tomatoes, they are cooked when the tomatoes have softened. Take them out of the oven and allow them to cool a little before serving with the bacon pancakes. Heat a small amount of rapeseed in a frying pan and when it is hot, drop in a large spoonful of the batter. I use a 60ml measure for making pancakes. When the pancake starts to look firm and dry on the top, flip it over to cook on the other side. Each side should just take a couple of minutes. Remove from the pan, and keep warm until all of the pancakes are cooked. Serve with the roasted tomatoes on the side, and whatever else you want to add to the plate!