The Little Milk Journal

Pancakes with Mushroom Bacon & (most importantly ;) Cheese

Pancakes with Mushroom Bacon & (most importantly ;) Cheese

Makes 8 pancakes. 

Ingredients for Pancakes

1 large free-range egg
1 cup of self-raising flour
1 cup of milk
Pinch of salt
Teaspoon of sunflower oil

Ingredients for Filling:

10 Mushrooms, sliced and sauteed
Diced bacon
2 tomatoes diced  
Cheddar Cheese, grated (lots!)
Chopped fresh Chives to garnish



1.     To make the batter, crack the egg into a large mixing bowl.

2.     Add the flour, milk and a tiny pinch of sea salt and sunflower oil.

3.     Whisk everything together until you have a lovely, smooth batter. 

4.     Put aside and cook the filling.



5.     Heat a pan with some butter and oil, sauté the mushrooms.  Add some cream, approx. 100ml.  Then add the diced tomatoes and diced cooked bacon.  Take off the heat. 


Cooking the Pancakes:

6.     Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil *(sunflower or Irish rapeseed oil works well as it gets really hot).  Tilt the pan to spread the oil out.

7.     Add a ladle of batter to the pan, and tilt to spread out.

8.     Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.

9.     When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a warm plate. (To keep warm put on a warmed plate over a bowl of boiling water with a tea towel on top).

10.  Fill the pancake and sprinkle with plenty of grated cheddar on top, garnish with chives.  Serve with rocket salad.  YUM!

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