Our savoury pancakes are perfect for brunch, a light lunch or dinner. The combination of ingredients blends well and can be a vegetarian dish by just leaving out the bacon if preferred. Delicious served with watercress or rocket.
A quick and easy dish once the batter mix is prepared and chilled.
- Serves : 2-3
- Prep Time: 10 mins
- Cooking Time: 15 mins
- Ready In: 25 mins
- Plus allow extra time to prepare and chill batter mix (see recipe – use double amounts)
- Double amount of Batter mix (1 pint of the mixture should produce 3 or 4 ‘dinner plate’ sized pancakes)
- 2 or 3 medium Red or Brown Onions – sliced
- 2 medium Vine Tomatoes – thickly sliced
- 1 Red Bell Pepper – de-seeded and sliced
- 6 Mushrooms – washed and sliced
- 2 tbsp Cold Pressed Rapeseed Oil (or olive oil) for frying
- 6 rashers Bacon – rind cut off, cut into large strips (leave out the bacon for a vegetarian option)
- ½ bunch chopped Parsley
- Once the batter mix is ready, remove from the fridge and stir gently with a spoon or spatula to make sure that mixture is not stuck to the bottom. It should be the consistency of single cream.
- Heat a saucepan of water and bring to the boil. Add the sliced onions, bring back to the boil and simmer.
- After 10-12 minutes, remove the onions from the water and put aside until required (they will continue to cook if left in the saucepan). At this stage the onions should be slightly under-cooked. If unsure, use a skewer to test the softness before removing from the water.
Whilst the onions are simmering, start frying the ingredients for the pancake filling…
- Add 1 tbsp oil to a non-stick frying pan and heat until hot.
- Add the bacon strips and fry for 2-3 minutes until lightly cooked, turning frequently.
- Add the mushrooms, sliced tomatoes and pepper (and/or any other vegetables to taste) and fry on a moderate heat for approx. 3-4 minutes until almost (but not fully) cooked.
- Turn the heat down to a low setting to keep the mix warm.
Cook your pancake…
- Heat a 2nd non-stick frying pan with 1 tbsp oil. The oil should be very hot and evenly distributed across the pan surface before adding the pancake mixture.
- Pour enough of the pancake mixture into the pan to coat the base. As it begins to cook, use a spatula to gingerly tease the edge of the pancake mixture to stop it sticking. Lightly press the centre of the pancake with the spatula if the middle rises.
- Once nearly cooked on one side (approx. 2-3 minutes), carefully lift the edge of the pancake to make sure it is lightly browned. When ready for turning, the pancake should now hold together and move freely in the pan.
- Flip or turn the pancake over (beware of splashing hot oil!) and carefully cook for a further 2-3 minutes, making sure it doesn’t burn.
- Whilst the pancake is cooking, strain the onions and check the bacon and vegetable mix is simmering in the pan and not overcooking.
- Check the underside of the pancake once more to make sure it is lightly browned. Turn over again if needed for an even cook.
- Place the pancake flat onto the plate and then spoon the filling (bacon, onion, mushrooms, etc) onto the top.
- Either served flat or folded in half depending on your preference.
- Any herbs, spices, sauces or grated cheese can be added at the end to taste.
- Serve immediately with watercress, rocket, salad or on its own.
- If serving several pancakes at once, turn out the ones you’ve cooked one at a time and keep them warm whilst cooking further pancakes.
- Keep the bacon and vegetable mix simmering on a low heat if cooking multiple pancakes.
- Large non-stick frying pan and smaller frying pan for the filling
- Medium sized saucepan for the onion
- Medium to large mixing bowl
- Food mixer for batter and “K” beater or similar
- Spatula for non-stick frying pan
- Spatula for batter
- Scissors for cutting bacon
- Measuring jug
- Mixing jug – 1 pint or larger
Last updated Nov 2020