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Bookmark Recipe

Savoury Pancakes with Smoked Bacon and Poached Eggs

Serve with freshly squeezed orange juice and some fresh berries for the perfect weekend brunch.

4 people
30 min
Nutrition per serving
  • kcal
    982kcal
  • protein
    29g
  • saturates
    15.8g
  • fat
    22.7g
  • iron
    2.4mg
  • carbs
    38g

Ingredients

  • 5 eggs
    8 smoked streaky rashers
    175g self-raising flour
    1 teasp. baking powder
    A little salt
    30g melted butter
    300mls milk
    4 scallions, finely chopped
    80g cheddar cheese, grated

Main

  • 5 eggs
    8 smoked streaky rashers
    175g self-raising flour
    1 teasp. baking powder
    A little salt
    30g melted butter
    300mls milk
    4 scallions, finely chopped
    80g cheddar cheese, grated

Method

Copy Text

To make the pancakes: Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre.

Crack one egg into the well, add the melted butter and half the milk. Using a balloon whisk or wooden spoon, gradually draw the flour into the liquid until all the flour has been incorporated and then whisk well to make a smooth batter.

Whisk in the remaining milk, scallions and cheese.

Heat a large non-stick frying pan over a medium heat. Brush a little butter over the base. Drop tablespoons of batter onto the pan, leaving room for them to spread. Cook them in batches. Keep warm.

To poach the eggs: Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.

Meanwhile grill the rashers until crispy.

Divide the pancakes between four serving plates. Top with crispy bacon and a poached egg.

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Method

Copy Text

To make the pancakes: Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre.

Crack one egg into the well, add the melted butter and half the milk. Using a balloon whisk or wooden spoon, gradually draw the flour into the liquid until all the flour has been incorporated and then whisk well to make a smooth batter.

Whisk in the remaining milk, scallions and cheese.

Heat a large non-stick frying pan over a medium heat. Brush a little butter over the base. Drop tablespoons of batter onto the pan, leaving room for them to spread. Cook them in batches. Keep warm.

To poach the eggs: Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.

Meanwhile grill the rashers until crispy.

Divide the pancakes between four serving plates. Top with crispy bacon and a poached egg.