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.
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!
1 cup self raising flour
1 cup milk
1 pinch of salt
8 rashes of bacon
1 tsp Season All with garlic
4 tsp of butter or margarine
BBQ or Tomato sauce to taste
- I usually cook the bacon and eggs on medium to low prior to starting the pancakes.
- 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.
- 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.
- Begin by pouring the flour into a mixing bowl. Add a pinch of salt and the egg.
- Add the milk gradually while stirring the mixture.
- 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.
- Heat a large non stick pan or buttered frying pan on medium heat for about a minute.
- 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.
- 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.
- 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.
Image via fhm.com
Indulge in these delicious fruity pancakes the next time you want to treat the entire family to a homemade breakfast. The recipe takes just 10 minutes to prepare and 40 minutes to cook, so make sure you have the drinks and other condiments on hand before dining!
250g plain white flour
2 tsp baking powder
300ml full cream milk
2 ripe pears (sliced)
4 tbsp honey
- Combine the flour and baking powder into a bowl, then make a well in the middle.
- Next, crack the eggs, add the milk, then stir with a wooden spoon.
- Melt the butter in the microwave for 10 seconds, then add it into the bowl.
- Heat up a pan, then add small drops of the mixture at a time. Cook on both sides until golden brown, then serve.
- Layer the pancakes with sliced pear, honey, yoghurt and a side of fresh juice for the family.
Image via Mitzy
Not all pancakes are bad, right? Well, our favourite pancake recipe for a lazy Sunday morning breakfast is super healthy, takes just 10 minutes to create from scratch, and tastes absolutely delicious! Serve with a warm green or chamomile tea for a super-relaxing day off.
6 tbsp blueberries
2 tbsp butter
2 tsp baking powder
300ml full cream milk
100ml maple syrup (optional)
- Combine the flour and baking powder into a large bowl.
- Add the milk and eggs, making to sure to mix well between each ingredient.
- Melt the butter over a warm frying pan or in the microwave for 5 seconds, then add it into the mixture. Stir well.
- On another pan, add one tablespoon of the batter and flatten it out. Cook on both sides until golden brown.
- Serve with a side of blueberries, or add them into the batter before cooking on the stove. Add some maple syrup over the top for extra flavour.
Image via Inspiring The Everyday
With Valentine’s Day just a few sleeps away, indulge your partner in a themed breakfast or even brunch recipe.
Our guide gives you quick and easy ways to create a delicious meal which is perfect if you haven’t decided to exchange gifts this year. A few heart-shaped pancakes never did anyone harm, right?
Pink cinnamon scrolls
Just about the perfect scrolls you will ever have, and the best part – they’re pink! Use white and pink icing sugar to create a sweet texture which will won’t last until midday. We warned you!
Who doesn’t love French toast, nutella and love hearts? Use a cookie mould to shape your french toast before baking in the oven or over a hot pan. Strawberries and nutella are an extra treat which count as a cheat meal, right?
Red velvet pancakes
Possibly one of the best ideas we’ve ever seen. Take a conventional red velvet recipe and alter it to create some yummy cupcakes. The cream-cheese icing makes for the finishing touch to a sweet breakfast recipe.
Pink hot chocolate
Simply sprinkle pink and red icing sugar with cream over the top of your usual hot chocolate. Yum!
For the true bacon lovers, take a single rasher of bacon and curve the ends into a heart shape. Grill or bake until crispy, and serve with a poached egg and avocado.
Those are just a few of our favourite breakfast ideas for Valentine’s Day. Comment below with some of your must-haves!
Images via House Hunt, Rachel Schultz, Simply Kierste, Recipe By Photo, Love From The Oven, Something Swanky
The paleo lifestyle prides itself on creating wholesome food, which for the most part is natural and preservative-free. If you find yourself with limited time to whip-up a filling breakfast, why not try some our two paleolithic breakfast recipes. They require minimal effort, and are packed with many vitamins and minerals which will keep you energised and alert throughout the day.
Banana Nut Pancakes
2 bananas (chopped)
2 heaping tablespoons chunk almond butter
Dark chocolate chips (optional)
Mash the bananas together in a large mixing bowl, then add the chunky almond butter and blend well.
Scoop a quarter of the mixture onto a clean frying pan over medium heat. Wait for a few bubbles to appear on the surface before flipping onto the other side.
Sprinkle a touch of dark chocolate chips for an extra boost of sweet flavour.
2 cups assorted nuts and seeds
2 cups unsweetened shredded coconut
1/4 cup sunflower seed butter
1/2 cup raw honey
1/4 tsp pure vanilla extract
1/2 tsp sea salt
1 tsp cinnamon
- Combine the assorted nuts and seeds into a large mixing bowl and combine well.
- Remove 1 cup of the assorted nuts and deposit them onto a chopping board. Cut them into smaller pieces with a sharp knife.
- Add the remaining 2 cups of assorted nuts into a food processor and pulse until they’re fine. Then add these nuts and the ones from the chopping board into a large bowl with the dried cranberries and coconut.
- Take a small saucepan and add the coconut oil, sunflower seed butter, honey, vanilla, salt and cinnamon over a medium heat. Remove the mixture once it starts to bubble, then pour into the previous bowl. Mix well.
- Press the mixture together, then wait for it cool before covering and putting it in the freezer for 1 hour.
- Remove from the freezer, then slice and enjoy!
Images and Recipes via Paleoporn
Tried and failed to create pancakes which are healthy, filling and tasty? This recipe is for the ultimate pancake-lovers since they are dairy-free and are perfect to indulge on your cheat day. Perfect for vegans, picky children, or those who suffer from allergies to dairy or wheat products.
2 cups all purpose flour
3 tbsp white sugar
2 tbsp baking powder
1 tsp salt
2 large eggs
1.5 cups soy or almond milk
3 tbsp canola oil
1/2 cup diary free chocolate chips
Maple syrup, powdered sugar for serving
- Combine the flour, sugar, baking powder and salt into a large mixing bowl until well combined.
- In a slightly smaller mixing bowl, whisk the eggs, soy milk and canola oil until they are well combined. Now add the previous mixture and stir well before adding the chocolate chips.
- Grease a large skillet and pour in the mixture evenly across the tray. Cook until bubbles appear on the surface of the pancakes, then flip them until they are golden brown.
- Serve with maple syrup, powdered sugar or fruit.
Image and Recipe via About, Milking Almonds
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Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!
Makes about 10 pancakes
125g wholewheat flour
25g milk powder (optional)
1 tablespoon granulated sugar
1 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
2 eggs, beaten
1 tablespoon vegetable oil or melted butter, plus extra for frying
1 tablespoon apple sauce
Pancake flavourings: (optional)
½ banana, mashed
pinch of ground cinnamon
1. In a large bowl, mix together the flour and the milk powder, sugar, baking and bicarbonate of soda. Make a well in the centre. Pour in the beaten eggs and 1 tablespoon oil or melted butter, add the apple sauce and start mixing together, then gradually stir in the milk until the batter is a dropping consistency. Stir in the flavourings of your choice, if you are adding them.
2. Heat a little oil or melted butter in a large non-stick frying pan. Drop a large tablespoon of the batter per pancake into the pan. Cooking in batches of 2–3, fry for 3 minutes over a medium heat until small bubbles appear on the surface. Turn and cook the other side for 2–3 minutes or until golden. Remove from the pan and keep warm, covered, while you continue cooking with the remaining batter. Serve drizzled with maple syrup or honey, or with yogurt and fruit or another topping of your choice.
What’s your ultimate breakfast in bed?