Bacon and Parsley Hotcakes

4.30 (34)
⏱ 25 mins 🍽 Makes 8 🌶 american ✅ Easy 🏷 Breakfast

Ideal for a relaxed brunch or speedy supper, these savoury hotcakes combine crisp bacon lardons, mature cheddar, and fresh herbs. The batter comes together quickly for a satisfying meal. For an even easier morning, you can prepare the dry mix ahead of time and simply add the wet ingredients when you're ready to cook. Serve them warm, topped with a poached egg and a dollop of crème fraîche. This recipe makes eight hotcakes.

Bacon and Parsley Hotcakes

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

  1. Cook the lardons in a dry frying pan until they are crisp and golden. Transfer them to a plate to cool. In a bowl, combine the flour, cheese, herbs, cooled lardons, salt, and pepper. Create a hollow in the middle and add the eggs. Beat with a wooden spoon, then slowly pour in the milk, incorporating the flour from the sides as you mix. The result should be a thick batter.
  2. Add a small amount of oil to a frying pan and heat it. Place large spoonfuls of the batter into the pan. Cook until the edges of the hotcakes begin to set, then flip them over and cook the other side until golden. Keep the cooked hotcakes warm while you prepare the rest.
  3. Serve two hotcakes per person, each topped with a poached egg and a spoonful of crème fraîche. You can add extra thyme for garnish, if desired.

Nutrition (per serving)

Calories201 kcal
Fat15 g
Saturates4 g
Carbs10 g
Protein7 g
Sodium272 mg

Recipe details

Skill levelEasy
CategoryBreakfast
Cuisineamerican