Bacon and Mustard Pancakes

bacon and mustard pancakes

Bacon and Mustard Pancakes

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These easy breakfast pancakes with bacon and mustard will be a hit with the whole family.
Servings: 8
Calories: 364

Ingredients
 

  • 4 Tbsp butter
  • 2 medium onions skinned and roughly chopped
  • 6 oz boiled bacon finely chopped
  • 8 oz apple peeled and cored
  • 8 oz frozen cut beans cooked
  • 1 tbsp whole grain mustard
  • 2 level tbsp plain flour All purpose
  • 1/2 pint milk
  • 4 oz Cheddar cheese
  • salt and freshly ground pepper
  • 8 pancakes see below
  • chopped fresh parsley to garnish

Pancake Batter

  • 4 oz flour
  • 1/4 tsp salt
  • 1 egg
  • 1/2 pint milk
  • butter for frying

Instructions

  • Melt 25 g (1 oz) butter in a deep frying pan and fry the onion until softened. Stir in the bacon, apple and beans and saute for 2-3 minutes. Remove from the heat and stir in the mustard.
  • Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Simmer for a further 2-3 minutes. Add the cheese and seasoning.
  • Fill the pancakes with the bacon filling and roll or fold up. Place side by side in a ovenproof dish and spoon over the cheese sauce.
  • Heat in the oven at 180°C (350°F) mark 4 for 25 - 30 minutes. Serve garnished with parsley.
  • Pancake Batter
  • Sift the flour and salt into a bowl, make a well in the centre and add the egg. Beat with a wooden spoon, adding the milk gradually, until incorporated.
  • To make pancakes. Heat a little butter in a 18 cm (7 inch) heavy-based frying pan until very hot, running it round to coat the sides of the pan; pour off any surplus.
  • Ladle or pour in a little batter, rotating the pan at the same time, until enough batter is added to give a thin coating.
  • Cook until the pancake begins to curl around the edges, revealing a golden-brown colour underneath. Ease a palette knife under the centre and flip over.
  • Fry the other side until golden brown, then turn on to a warm plate and cover. Continue cooking pancakes until all the batter is used, adding a small knob of butter to the pan each time.
  • Serve immediately, sprinkled with sugar and lemon juice. Or fill with a sweet or savoury filling.
Calories: 364 kcal
Carbohydrates: 29 g
Protein: 13 g
Fat: 22g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 413 mg
Potassium: 350 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 470 IU
Vitamin C: 4 mg
Calcium: 197 mg
Iron: 2 mg
Ingredients Egg
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