HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSavoury Parmesan, Herb & Bacon Pancakes
Savoury Parmesan, Herb & Bacon Pancakes

Savoury Parmesan, Herb & Bacon Pancakes

with Radish Salad | Serves 2

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Craving pancakes but still want that savoury hit? We've got you covered with these cheesy bacon and herb pancakes drizzled with mayo. Serve up with a side salad and radish. We think there is no better way to start the day!


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

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people



1 packet

diced bacon

1 bag


1 bag

salad leaves

1 packet

dill & parsley mayonnaise


1 packet

Greek-style yoghurt


1 packet

pancake dry mix

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

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil


balsamic vinegar

20 g



¼ cup





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4239 kJ
Fat55.7 g
of which saturates20.6 g
Carbohydrate91 g
of which sugars26.4 g
Protein40.3 g
Sodium1967 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop herbs. Trim and thinly slice radish.


In a large non-stick frying pan, heat a drizzle of olive oil over medium-high heat. 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 and eggs to the butter. Lightly whisk to combine. Stir in dry pancake mix, herbs, 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 medium heat with a drizzle of olive oil. When oil 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 salad leaves and radish and toss to combine. In a small bowl, combine dill & parsley mayonnaise with a splash of water.


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