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