Bacon Pancake Feast
with Tomatoes & Herby Mayo Drizzle | Serves 2
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Start Christmas morning right and serve up this bright pancake feast. Stack up these cheesy bacon pancakes, then pile on some Christmas-coloured sides that bring the dish together. Sweet cherry tomatoes provide a pop of festive red, whilst the green salad leaves cut through the richness of the savoury pancakes!
Ingredients
1 punnet
snacking tomatoes
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
Dry Pancake Mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 bag
parsley
1 packet
Greek-style yoghurt
(Contains: Milk)
2 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
Ā¼ cup
milk
(Contains: Milk)
2
eggs
(Contains: Eggs)
drizzle
balsamic vinegar
Utensils
Cooking Steps
ā¢ In a large non-stick frying pan, heat a drizzle of olive oil over high heat. ā¢ Cook snacking tomatoes, stirring occasionally, until blistered, 3-5 minutes. Transfer to a small bowl.
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. ā¢ Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes.
ā¢ In a large heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt and the eggs to the bowl. ā¢ Lightly whisk to combine. Stir in dry pancake mix, shaved Parmesan cheese and cooked bacon until just combined.
TIP: Don't worry if your batter is thick, it makes for fluffy pancakes!
ā¢ Wipe out frying pan, then return to medium heat with a drizzle of olive oil. ā¢ When oil is hot, cook 1/3 cups of pancake batter, in batches, until golden and set, 3-5 minutes each side.
TIP: Save time and cook your pancakes on two nonstick frying pans.
ā¢ While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil and a pinch of salt and pepper in a medium bowl. Add salad leaves and toss to coat. ā¢ In a second small bowl, combine dill & parsley mayonnaise with a splash of water. ā¢ Roughly chop parsley.
ā¢ Divide savoury bacon and Parmesan pancakes between plates. Drizzle with herby mayo. Sprinkle with parsley. ā¢ Serve with cooked tomatoes and dressed salad leaves. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Customers found the bacon and Parmesan pancakes an interesting flavour combination.
- Ease of prep:Ā The recipe yielded a generous amount, providing enough for multiple meals or extra servings.
- Suggestions:Ā Some suggested making the pancakes lighter for a more enjoyable texture.
