Bacon & parsley hotcakes

Bacon & parsley hotcakes

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(27 ratings)

Prep: 15 mins Cook: 10 mins

Easy

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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Ingredients

  • 100g smoked bacon lardons
    Bacon

    Bacon

    bay-kon

    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
    Cheddar

    Cheddar

    Ched-ah

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

  • 1 tsp fresh thyme leaves, or ½ tsp dried

    Thyme

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

  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

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

  • 2 egg
    Eggs

    Egg

    egg

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

  • 6 tbsp milk

    Milk

    mill-k

    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
    Eggs

    Egg

    egg

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

Method

  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, questions and tips

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Comments (28)

lesa_oakley's picture
5

We had this for brunch with some friends and it went down really well. The recipe is easy and it is something different from the norm.

antxoafrita's picture
4

Very satisfying!
Had them with rosemary as I had no thyme. Will have them on top of some steamed spinach next time.
Easy and tasty!

flemishminx's picture
5

Topped with fried eggs and omitted the creme fraiche, but they were delicious.

jthompson's picture
5

Delicious! Will make with streaky bacon next time just because I'm not so keen on lardons.

eleanormayo's picture
5

Really easy, we had these for brunch today and they were delicious! Perfect with the poached egg on top - don't be tempted to do them without.

missbee's picture
5

Did with wedges and baked beans as suggested by Gill below and it was a complete hit! Will definitely make again - cheap and easy.

hoppy2007's picture

Gill says - very easy to make and very tasty..felt it needed a bit more black pepper. Will do it again for a lunch and will also try with wedges and beans for a supper dish.

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