Jolly Bacon & Parmesan Pancakes
with Tomatoes & Herby Mayo Drizzle
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Parsley
1
Rocket
1 packet
Dry Pancake Mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
Cooking Steps
• In a large non-stick frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes, stirring occasionally, until blistered, 3-5 minutes. Transfer to a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes.
• 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. • 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!
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • 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.
• 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. • In a second small bowl, combine dill & parsley mayonnaise with a splash of water. • Roughly chop parsley.
• Divide savoury bacon and Parmesan pancakes between plates. Drizzle with herby mayo. Sprinkle with parsley. • Serve with cooked tomatoes and dressed salad leaves. Enjoy!
