HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSavoury Bacon & Parmesan Pancakes
Savoury Bacon & Parmesan Pancakes

Savoury Bacon & Parmesan Pancakes

with Dill & Parsley Mayo | Serves 2

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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!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 punnet

cherry/snacking tomatoes

1 packet

diced bacon

(May be present Soy)

1 bag


1 packet

dry pancake mix

(ContainsGlutenMay be present Soy, Tree Nuts, Milk, Peanuts, Sesame)

1 bag

rocket leaves

1 packet

dill & parsley mayonnaise


1 packet

Greek-style yoghurt


2 packet

grated Parmesan cheese


Not included in your delivery

olive oil


balsamic vinegar

20 g



¼ cup





Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kJ)3997 kJ
Fat48.7 g
of which saturates17.7 g
Carbohydrate87.7 g
of which sugars25.9 g
Protein38.8 g
Cholesterol0 mg
Sodium2008 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.