Bacon & Parsley Hotcakes
These savory hotcakes are a delightful twist on traditional pancakes. Packed with smoky bacon lardons, tangy cheddar cheese, and aromatic herbs, these hotcakes are a perfect combination of flavors. Topped with a perfectly poached egg and a dollop of creamy crème fraîche, each bite is a harmonious blend of textures and tastes. Ideal for a leisurely weekend breakfast or a cozy brunch, these hotcakes are sure to become a new favorite at your table.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.
Cook Time
10M
Prep Time
PT15M
Yield
Makes 8
Nutrition
- Calories: 201 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Protein Content: 7 grams protein
- Sodium Content: 0.68 milligram of sodium
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