Bacon & parsley hotcakes

Bacon & parsley hotcakes

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(29 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 eggs



    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, questions and tips

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27th Aug, 2010
Really delicious, would recommend this recipe to everyone. I like the idea of serving them with spinach,extra vitamins!!
27th Aug, 2010
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.
26th Aug, 2010
Ideal for a brunch at the ranch - because family enjoy pepper added freshly ground peppercorns - grandchildren thoroughly enjoyed. Ronnie
8th May, 2010
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.
13th Dec, 2009
I tried it with smoked salmon instead of the bacon, very delicious and easy to make!
13th Dec, 2009
I tried it with smoked salmon instead of the bacon, very delicious and easy to make!
11th Nov, 2009
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.
26th Oct, 2009
do you reckon these can be cooked and then frozen and re heated in the microwave?
21st Aug, 2009
26th May, 2009
Very taste and easy to make. May become a regular sunday morning breakfast.


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