Bacon and Spring Onion Pancakes
"This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe...."
INGREDIENTS
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2 eggs (beaten)
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6 ounces flour
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2 -3 slices bacon (finely chopped)
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4 spring onions (finely sliced)
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8 -10 fluid ounces chicken stock
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1/2 teaspoon salt
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oil (for frying)
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