Bacon pancakes recipe

Name: Bacon pancakes
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 100 g plain flour; 1 egg; 250 ml milk; 4 rashers back bacon; 20 g butter; 1 pinch salt; to serve black pepper

Savoury bacon pancakes, a classic Pancake Day breakfast with crisp bacon folded into simple batter.

25 min · Easy · British Jump to method

Ingredients

2 servings

100 g plain flour
1 egg
250 ml milk
4 rashers back bacon
20 g butter
1 pinch salt
to serve black pepper

Nutrition	Per serving
Calories	513 kcal
Protein	22 g
Carbohydrates	39 g
Fat	27 g
Saturated fat	12 g
Fibre	1.5 g
Sugar	4.8 g
Sodium	610 mg

Why this works

A hearty, higher-energy savoury pancake dish that provides decent protein but is also relatively high in fat, saturated fat and sodium.

Protein from egg, milk and bacon. Provides a good amount of protein per serving, which supports satiety and muscle maintenance.

Calcium from milk. Milk contributes calcium for bone health, though the exact amount depends on the milk used.

Sodium and saturated fat concern. Back bacon, butter and added salt increase sodium and saturated fat, so this is best enjoyed in moderation.

Method

Put the plain flour and a pinch of salt into a bowl.
Make a well in the centre, crack in the egg, then whisk in the milk gradually to make a smooth batter.
Leave the batter to rest for 10 minutes.
Melt a little butter in a frying pan over a medium heat.
Add the back bacon and cook for 4 to 5 minutes until browned and just crisp, then cut into pieces.
Pour a ladle of batter into the pan and cook for 2 to 3 minutes until the underside is set and golden.
Add a few pieces of back bacon on top, turn the pancake, then cook for 1 to 2 minutes more.
Repeat with the remaining batter, back bacon, and butter.
Season with black pepper and serve hot.

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