Brie-stuffed pancakes with crispy bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5 (2 pancakes per serving)
Ingredients
- 10 smoked streaky bacon rashers
- 300g self-raising flour
- 1 tsp baking powder
- pinch of caster sugar
- 2 medium eggs, lightly beaten
- 300ml semi-skimmed milk
- 2 tbsp sunflower oil
- 25g salted butter, plus extra to serve
- 150g brie, thinly sliced
- 50g grated cheddar
Method
- STEP 1
Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
- STEP 2
Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.
