Bacon & parsley hotcakes

Bacon & parsley hotcakes

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(27 ratings)

Prep: 15 mins Cook: 10 mins


Makes 8
This is perfect for a lazy brunch or a quick supper. To make brunch even easier, make the dry mix the night before, then stir in the eggs and milk

Nutrition and extra info

Nutrition: per serving

  • kcal201
  • fat15g
  • saturates4g
  • carbs10g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.68g
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  • 100g smoked bacon lardons



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 100g self-raising flour
  • 50g grated mature cheddar cheese



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tsp fresh thyme leaves, or ½ tsp dried


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • poached eggs and crème fraîche to serve



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Dry-fry the lardons until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, lardons, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.

  2. Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.

  3. Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.

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Comments (28)

lizleicester's picture

Needed to be dairy free so left out the cheese and swapped the milk so it was soya milk. The herbs are a lovely addition. Just chopped slices of smoked bacon rather than lardons.

susieone's picture

Brilliant recipe for breakfast. I made it in accordance with the recipe except I needed to add a little more milk. Thanks.

ginge86's picture

Have made these twice now, and made a few tweaks the second time around to make them perfect! Added 200g of streaky bacon cut into pieces instead of lardons, and added a tsp of bicarb to make them puff up even more. Gorgeous brunch when served with beans - yum!

sylvia's picture

Simple, quick and yummy will be making this again.

tormcr's picture

Tried these back in May for a special birthday breakfast, agreed, nice alternative to your normal fry up. The batter is very thick but persevere with it, gently cook a couple at a time and put them in the oven to keep them warm whilst you finish up. I also didn't use creme fraiche, just a poached egg and a final rasher of bacon on top, delicious!

rwgreenrose's picture

Have made these numerous times now. Good for when yr bored of traditional fry up. Also good in pack lunches.
Will def make again and again.

lfstephens's picture

Must have done something wronf, or overcooked them, found them very heavy and dry

pepsi_sland's picture

I did find it rather strange that it says to put all the dry ingredients in before the eggs and milk. I made the batter first, which meant that i could tell whether or not there were any lumps of flour left.

I made this for my parents and brother, who all liked it. I didn't put creme fraiche on it though as none of us like it. I will make this again, possibly with some other filling.

How thich does "fairly thick batter" mean? I added two tablespoons of milk and it wasn't that thick any more. I don't want it to be too runny!

thestubbs's picture

Light and satisfying. Very tasty and a winner with all the family. Didn't use lardons but used some thin sliced bacon and placed the extra on the top. Yummy.

lhea-ibiza's picture

ok im loving the sound of this....and im veggi so id go for that option but other than spinach does anyone know what else might go nice on top? x

hoggynight's picture

Really delicious, would recommend this recipe to everyone.

I like the idea of serving them with spinach,extra vitamins!!

billykirby's picture

Superb. Very quick, very easy and very tasty. Added a little too much cheese but certainly wasn't ruined. Will prob make it as a brunch next time served with Bucks fizz, NYC style.

pavlovakk's picture

Ideal for a brunch at the ranch - because family enjoy pepper added freshly ground peppercorns - grandchildren thoroughly enjoyed. Ronnie

josp74's picture

As above, really simple to make and taste great. I slightly overcooked mine as nervous they were cooked in the middle but will know next time. Think I'll try the salmon next as that sounds good too.

basma76's picture

I tried it with smoked salmon instead of the bacon, very delicious and easy to make!

basma76's picture

I tried it with smoked salmon instead of the bacon, very delicious and easy to make!

zradlo's picture

To belgium2970-I made these many times,also used different ingredients like cooked chicken as I have 3 young kids and they love them.I froze them as well,they were nice to eat but not as nice as fresh,the best way to reheat them I'd say is to pop them in the oven to crisp up a bit,I would't use microwave.absolutely delicious when fresh.

belgium2970's picture

do you reckon these can be cooked and then frozen and re heated in the microwave?

rebecca_1980's picture

Very taste and easy to make. May become a regular sunday morning breakfast.


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