HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSavoury Parmesan & Bacon Pancakes
topBanner
Savoury Parmesan & Bacon Pancakes

Savoury Parmesan & Bacon Pancakes

with Fennel Salad | Serves 2

Read more

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!

Allergens:MilkEggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

diced bacon

1 bag

herbs

1 bag

salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1

baby fennel

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

dry pancake mix

(ContainsGlutenMay be presentMilk, Sesame, Peanuts, Tree Nuts, Soy)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

20 g

butter

(ContainsMilk)

¼ cup

milk

(ContainsMilk)

2

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4231 kJ
Fat55.7 g
of which saturates20.6 g
Carbohydrate92.3 g
of which sugars25.8 g
Protein40.5 g
Sodium1976 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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!

4

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.

5

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.

6

Divide the savoury pancakes and the fennel salad between plates. Serve with the dill and parsley drizzle.