The all day bacon and egg breakfast pancake is the perfect weekend treat. Just whisk up a pancake batter with McDougalls Plain Flour, egg and milk then cook the pancakes and then fill each pancake with cooked bacon and eggs.

1. Mix together the McDougalls Plain Flour and salt into a bowl then make a hollow in the centre and add the egg.
2. Whisk the egg into flour and gradually add the milk until all of the flour is combined and the batter is smooth.
3. Heat a lightly greased frying pan and pour in enough batter to cover the base of the pan then cook for 1-2 minutes on a medium heat until underside is golden brown. Turn over or flip pancake and cook the other side for a further minute until golden on each side. Continue to cook 4 large pancakes.
4. Serve each pancake with grilled bacon and place a poached or fried egg on top.