Savoury Pancakes Filled With Bacon And Egg

Savoury pancakes are quick and easy, plus so filling that they can be made for dinner rather than breakfast. They don’t have to be topped or filled with anything in particular, but with bacon and egg they are a real treat.

RELATED Best-Ever Pancakes Recipe

So, if you’re looking for a simple recipe for dinner, I highly recommend this one. Here’s a tip: the trick to remembering how much of each ingredient to add is to remember it’s one of everything. Easy!

Serves: 4



1 cup self raising flour

1 cup milk

1 egg

1 pinch of salt


4 eggs

8 rashes of bacon

Optional fillings

1 tsp Season All with garlic

4 tsp of butter or margarine

BBQ or Tomato sauce to taste


  1. I usually cook the bacon and eggs on medium to low prior to starting the pancakes.
  2. Begin with the bacon and then crack the eggs into the pan. I use a large non stick electric frying pan with a lid to cook them slowly while the pancakes are being made. The lid ensures I don’t need to turn the eggs and everything cooks evenly without much effort.
  3. To add extra flavour, sprinkle the eggs with a dash of Season All with garlic. You won’t taste the garlic, but the overall result is fabulous. Cover the bacon and eggs with the lid and get on with making the pancakes.
  4. Begin by pouring the flour into a mixing bowl. Add a pinch of salt and the egg.
  5. Add the milk gradually while stirring the mixture.
  6. Continue stirring until the consistency is runny and without lumps. If you find your mixture is too dry just add a dash of extra milk. Alternately, if it’s too moist, add a sprinkle of extra flour. Continue to mix if adding extra ingredients, and when it’s the right consistency, let it sit for about a minute.
  7. Heat a large non stick pan or buttered frying pan on medium heat for about a minute.
  8. Now you’re ready to cook the pancakes. I’ve found the easiest way to create them is using a ladle to cover the bottom of the pan while gently rotating the pan in a circular motion. This encourages the mixture to become a well rounded circle.
  9. The pancakes don’t take long to cook and depends on the thickness. A good indicator of when to turn them is when you see holes forming on the surface. The flipped side won’t take as long to cook, so just be aware of this. Your pancake is ready when it’s golden brown on both sides.
  10. Now it’s just a matter of plating it up. Put the pancake on a plate, give it a quick coat of butter or margarine (optional), put an egg and 2 rashes of bacon on each one and voila!

Tip: I roll the pancakes with a dash of either BBQ or tomato sauce on them and the kids love them. The adults are pretty partial to them, too, so I like to make a bigger batch for dessert and use a sweet topping instead of a savoury.

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July 6, 2015

Healthy Tomato And Bacon Breakfast Quiches

Breakfast is an important part of your day because you’re refuelling your body after an overnight fast.  If you don’t eat breakfast you’re essentially running on empty and you’re more likely to be overweight, reaching for those high sugar snacks mid-morning.

Eggs are one of the most nutritious foods on the planet – they are packet full of nutrients that have been shown to reduce your risk of cardiovascular disease, help with brain function and help to reduce the risk of macular degeneration, so why not add them to your breakfast.

Try this simple and healthy recipe that will leave you feeling full for longer and ensure that you’re getting a boost of vitamins and minerals first thing in the morning.


175g bacon, rind off and diced

1/3 cup cottage cheese

¼ cup milk

¼ cup grated parmesan

¼ cup chives, chopped finely

3 Lebanese or mountain breads

5 eggs

5 cherry tomatoes, halved


  1. Preheat oven to 200 degrees Celsius and lightly grease 9 holes of a muffin pan.
  2. Cook bacon in a small frying pan until brown then set aside.
  3. Cut 3 x 11cm rounds from each bread to make 9 rounds in total then ease into greased muffin pan holes.
  4. Whisk together eggs, cottage cheese, milk and parmesan.
  5. Sprinkle bacon on the base of each bread in the muffin pan then top with egg mixture and a tomato half.
  6. Bake for fifteen minutes or until filling is set.
  7. Sprinkle with chives to serve.

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September 16, 2014