Not really sure whether I should be calling these pancakes, fritters or hotcakes. I think pancakes makes them seem a little more appealing to my boyfriend, who can be a tad difficult to convince to try new brekkie dishes sometimes – he just loves his bacon & maple pancakes so much!
I LOVE cooking and the weekend is obviously the best time for brunching! Over the last few months I’ve really upped the ante with getting creative in the kitchen, and as a result we have enjoyed some absolutely delicious breakfasts at home, if I do say so myself.
My housemates actually think this is one of the best breakfast dishes I’ve made so far…
You can use a variety of ingredients, but so far, I have really enjoyed a simple bacon and herb recipe. Served with a couple of runny poached eggs, these really are divine. As one of my housemates doesn’t eat pork, I used turkey bacon which I’d never used before but highly recommend. Lower in fat and salt, and high in protein, it’s a great substitute and really tasty. Combined with fresh parsley and dried mixed herbs (these pancakes are quite herby) the turkey bacon goes so well, and the added cheddar adds a slight cheesy hint when cooked.
Pretty simple and super tasty this recipe doesn’t take long to make and can even be made in advance – perfect for if you’re entertaining. You can then just reheat the pancakes, I would suggest in the oven so as not to make them soggy, and serve with your choice of side. I might pre-prepare this weekend when my auntie and uncle come to stay – This has been requested for breakfast tomorrow 🙂
Here’s how you make them:
Ingredients (makes 6 pancakes – serves 3 – I know that’s n odd number, but you can save two 😉 or make double and freeze some!)
- 100g self raising flour
- 60g grated cheddar cheese (I went for lighter cheese)
- a handful of fresh parsely, chopped
- half a teaspoon of dried mixed herbs
- 1 teaspoon of all purpose seasoning
- 100g turkey bacon
- 2 eggs, beaten
- 4 tablespoons of milk
- 2 eggs per person
- Optional: some wilted kale or spinach
Cut the turkey bacon into short strips and fry until cooked but not crispy. Dry off on a piece of kitchen towel, if slightly greasy, and pop into a mixing bowl with the flour, herbs, all purpose seasoning and cheese. Mix well. Add the two beaten eggs and combine.Start adding the milk a little at a time. You may not need it all so judge the consistency at regular intervals, and don’t be impatient and just pour it all in (This is something I definitely used to be guilty of! Trust me, it’s no worth it)You should end up with a thick mixture, like a batter, not too runny. You need to be able to dollop the mixture to create the pancakes.
Heat some oil in a frying pan and add a dollop of mixture, about the size of the circle made by the top of a mug (or if it’s easier to picture, a chocolate digestive biscuit 😛 just thicker!). Don’t forget, it will spread a little, so don’t make it too big. I managed to fit three at a time in my frying pan, but judge yours appropriately and don’t squeeze too many in as you don’t want them to stick to each other.
Fry over a low heat, and once the bottom appears to be hardening (use a spatula, or turner, to check) flip over to cook the other side.They should look similar to this when they come out of the pan, maybe one a little less brown, but ensure it’s cooked through!
You might need to add a little more oil before cooking each batch, to ensure they don’t stick to the pan, but just judge how dry your frying pan is.
Whilst your second batch of delicious breakfast pancakes are cooking you can prepare your poached eggs ready for serving.
Reheat the first batch of pancakes, in the pan, and top with poached eggs.
Ta da!! One super tasty brekkie dish. As mentioned, you could even wilt some kale or spinach and serve alongside, to add some tasty greens!
What’s your go-to home made breakfast at the moment?