These bacon and parsley hotcakes are perfect for a quick and easy brunch! To make the brunch even easier, try mixing the dry ingredients the night before, and then add the eggs and the milk in the morning before cooking and serving. We have borrowed this recipe (and advice) from Mary Cadogan at BBC Good Food, as we thought that it sounded delicious!
If you wish to make these hotcakes even tastier, why not try using pieces of our organic back bacon as opposed to bacon lardons? This organic back bacon has been produced from prime cuts of organic pork, and cured for 10 days for extra flavour. This will help to make your hotcakes even better! To find out more information about our organically reared and free-ranged pigs, please click here. This bacon is available to purchase online, and can even be delivered straight to your door!
- 100g smoked bacon lardons
- 100g self-raising flour
- 50g grated mature cheddar
- 1 tsp fresh thyme
- leaves, or ½ tsp dried
- 2 tbsp chopped parsley
- 2 eggs
- 6 tbsp milk
- sunflower oil, for frying
- poached eggs and crème fraîche to serve
Step 1: Dry-fry the lardons until crisp and golden, then tip onto a plate to cool.
Step 2: Mix the flour, cheese, herbs, lardons, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Step 3: Heat a little oil in a frying pan, and drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Step 4: Serve topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.