Savoury Parmesan & Bacon Pancakes
with Fennel Salad | Serves 2
- Milk
- Eggs
- Soy
- Gluten
- Milk
- Sesame
- Peanuts
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
Craving pancakes but still want that savoury hit? We've got you covered with these cheesy bacon and chive pancakes drizzled with herby mayo. Serve up with a side salad of fennel and rocket. We think there is no better way to start the day! *Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
diced bacon
1 bag
herbs
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Baby Fennel
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
dry pancake mix
(Contains: Gluten; May be present: Milk, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
20 g
butter
(Contains: Milk; )
¼ cup
milk
(Contains: Milk; )
2
eggs
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the herbs. Trim the root and any dark green parts of the baby fennel then thinly slice the white and light green parts.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon until golden, 3-4 minutes.
In a medium heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt and eggs to the butter. Lightly whisk to combine. Stir in the dry pancake mix, chives, grated Parmesan cheese and cooked bacon until just combined.
TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!
Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. When the pan is hot, add 1/3 cups of the pancake batter and cook in batches until golden, 4-5 minutes each side.
TIP: Save time and cook your pancakes in two non-stick frying pans.
While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil and a pinch of salt and pepper in a medium bowl. Add the salad leaves and fennel and toss to combine. In a small bowl, combine the dill & parsley mayonnaise with a splash of water.
Divide the savoury pancakes and the fennel salad between plates. Serve with the dill and parsley drizzle.
