Brie-stuffed pancakes with crispy bacon

Contains pork – recipe is for non-Muslims/non-pork eaters.

Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They’re great for Pancake Day or a weekend brunch

Prep:10 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 632
fat 36g
saturates 16g
carbs 49g
sugars 0g
fibre 3g
protein 29g
salt 3.3g

Ingredients

10 smoked streaky bacon rashers
300g self-raising flour
1 tsp baking powder
pinch of caster sugar
2 medium eggs, lightly beaten
300ml semi-skimmed milk
2 tbsp sunflower oil
25g salted butter, plus extra to serve
150g brie, thinly sliced
50g grated cheddar

Tip

THE PERFECT BRUNCH

Top these cheesy pancakes with a poached egg in addition to the bacon, and serve alongside some roasted cherry tomatoes, if you like.

Method

Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

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