Cook the broad beans for 2-3 minutes in boiling water, cool and remove the tough outer skin. Put the flour into a bowl with the seasonings and mix in the egg, 30g Philadelphia and enough milk to make a batter the consistency of thick cream. Stir in the beans.
Heat the oil in a large heavy based non-stick frying pan and place tablespoons of the mixture into the pan, cook until bubbles appear on the surface and then turn over to cook the other side. When cooked, remove and cook a second batch.
Serve topped with Philadelphia and crumbled crispy bacon.