Parmesan & Bacon Savoury Pancakes
with Pine Nuts, Radish Salad & Dill-Parsley Drizzle | Serves 2
- Eggs
- Soy
- Mustard
- Wheat
- Gluten
- Almond
- Milk
- Cashew
- Brazil nut
- Almond
- Soy
- Peanuts
- Pistachio
- Macadamia
- Pecan
- Sesame
- Walnut
- Milk
- Hazelnut
- 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 herb pancakes drizzled with a dill and parsley mayo, served with radish salad. We think there is no better way to start the day!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy, Mustard; )
1 packet
Dry Pancake Mix
(Contains: Wheat, Gluten, Cashew, Brazil nut, Almond, Soy, Peanuts, Pistachio, Macadamia, Pecan, Sesame, Walnut, Milk, Hazelnut, Pine nut, May contain traces of allergens; )
1 packet
Roasted almonds
(Contains: Almond; )
100 g
Diced Bacon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1
Spring Onion
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Radish
Not included in your delivery
¼ cup
milk
(Contains: Milk; )
1 drizzle
olive oil
1 drizzle
balsamic vinegar
20 g
butter
(Contains: Milk; )
2 piece
egg
(Contains: Eggs; )
Nutrition Values
Cooking Steps
• Thinly slice spring onion. Trim and thinly slice radish. • Heat a large non-stick frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 2-5 minutes. Transfer to a small bowl.
• Return to frying pan to medium-high heat with a drizzle of olive oil. Cook 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 (see ingredients) and the eggs to the melted butter. Lightly whisk to combine. • Stir in dry pancake mix, spring onion, 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 frying pan, then return to medium heat with a drizzle of olive oil. When oil is hot, cook pancakes in batches until golden and set, 3-5 minutes each side (use 1/3 cup batter per pancake).
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 rocket leaves and radish and toss to combine. • In a small bowl, combine dill & parsley mayonnaise and a splash of water.
• Divide savoury pancakes and radish salad between plates. • Sprinkle over pine nuts and serve with dill-parsley drizzle. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, though some found the pancakes surprisingly sweet for a savoury dish.
- Ease of prep: Simple to make and fluffy, but a few found the batter too thick or had issues with burning.
- Suggestions: Consider adding more spring onion and bacon for extra flavour; adjust milk if batter seems too thick.
- Portions: Very generous servings; some had leftovers for breakfast or lunch the next day.
- Sauce: Several reviewers suggested including more of the dill-parsley mayo, as it complemented the pancakes well.
