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Bacon & parsley hotcakes

Bacon & parsley hotcakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal201
fat15g
saturates4g
carbs10g
sugars0g
fibre0g
protein7g
low insalt0.68g
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Ingredients

  • 100g smoked bacon lardons
  • 100g self-raising flour
  • 50g grated mature cheddar cheese
  • 1 tsp fresh thyme leaves, or 1/2 tsp dried
  • 2 tbsp chopped parsley
  • 2 eggs
  • 6 tbsp milk
  • sunflower oil , for frying
  • poached eggs and crème fraîche to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKE A VEGGIE HOTCAKE

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

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

A star rating of 4.4 out of 5.32 ratings
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