Bacon & parsley hotcakes

Bacon & parsley hotcakes

By Mary Cadogan
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(28 ratings)
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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 eggs
    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.

  • Recipe Tip

    Make a veggie hotcake

    Sweetcorn & chive hotcakes Replace the lardons with 100g canned sweetcorn and the parsley with 2 tbsp snipped chives.

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Comments, questions and tips

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lizleicester
22nd May, 2016
3.8
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
22nd Jun, 2013
Brilliant recipe for breakfast. I made it in accordance with the recipe except I needed to add a little more milk. Thanks.
ginge86
14th Nov, 2012
5.05
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
24th Oct, 2012
5.05
Simple, quick and yummy will be making this again.
tormcr
1st Aug, 2012
3.05
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
1st Mar, 2012
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
28th Sep, 2011
2.05
Must have done something wronf, or overcooked them, found them very heavy and dry
pepsi_sland
16th Jul, 2011
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
27th Feb, 2011
5.05
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
8th Jan, 2011
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

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