Savoury Bacon & Parmesan Pancakes
with Dill & Parsley Mayo | Serves 2
- Milk
- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Craving pancakes but still want that savoury hit? We've got you covered with these cheesy bacon and Parmesan pancakes drizzled with herby mayo. We think there is no better way to start the day!
Ingredients
1 punnet
Snacking Tomatoes
1 packet
diced bacon
(May be present: Soy, Milk.)
1 bag
chives
1 packet
Dry Pancake Mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
rocket leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
2 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
20 g
butter
(Contains: Milk;)
¼ cup
milk
(Contains: Milk;)
2
egg
(Contains: Eggs;)
Utensils
Cooking Steps
In a large non-stick frying pan, heat a drizzle of olive oil over high heat. Cook cherry tomatoes, stirring occasionally, until blistered, 3-5 minutes. Transfer to a bowl.
Return the 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. Meanwhile, finely chop chives.
In a large heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt and eggs to the bowl. Lightly whisk to combine. Stir in dry pancake mix, chives, grated Parmesan cheese and cooked bacon until just combined. TIP: Don't worry if your batter is thick, it makes for fluffy pancakes!
Wipe out the frying pan and return to medium heat with a drizzle of olive oil. When the oil is hot, add 1/3 cups of pancake batter in batches, and cook until golden, 3-5 minutes each side. TIP: Save time and cook your pancakes on two non-stick 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 rocket leaves and toss to coat. In a small bowl, combine dill & parsley mayonnaise with a splash of water.
Divide savoury bacon and Parmesan pancakes between plates. Top with dill and parsley drizzle. Serve with cooked tomatoes and rocket salad.
