Bacon And Spring Onion Pancakes Recipes
BACON AND SPRING ONION PANCAKES
This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe.
Provided by Noo8820
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix together everything except the oil to make a smooth batter.
- In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
- Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
- Flip pancake and cook the other side until it browns slightly.
- Repeat with the remaining batter until you have four large pancakes.
- Cut into wedges and serve hot.
Nutrition Facts : Calories 539.7, Fat 17.5, SaturatedFat 5.5, Cholesterol 230.5, Sodium 1018.3, Carbohydrate 71.9, Fiber 3.1, Sugar 3.2, Protein 21.3
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- Chop the bacon rashers into small bits. Heat a skillet and fry these bits till crisp and the fat begins to separate. Remove a fourth of these bits and set aside. This will be used as garnish. In a small bowl or sauce boat, mix the maple syrup or honey & chilli powder well. This will be used to drizzle on top of the pancakes.
- To the remaining bacon bits add the chopped spring onion greens and fry on a medium heat for half a minute, then drain the fat and keep the bacon & greens aside. Return the fat to the skillet. Turn off the heat.
- In a bowl add the all purpose flour, cornmeal, baking powder, salt, sugar, pepper powder and chilli powder and mix everything well. Beat the eggs in another bowl, add the milk & melted butter to it and whisk everything well. Pour this mixture into the dry ingredients and use a whisk until everything is mixed well and lump free.
- Add the grated cheddar or mozzarella cheese, bacon & spring onion greens mixture to this and mix again. Check the taste and adjust the salt & sugar if required. Keep the batter aside to rest for at least 10-12 minutes so that the cornmeal soaks up the liquid. This is a must. Do not skip this step or else your pancakes will taste gritty.
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