These are an absolute godsend when you have nothing but the bare basics left in the fridge but are hankering for something luscious. To top them we just finished off the few condiment jars of chutney and relish that we had left over from Christmas, but you can top the bacon with pretty much anything you fancy. How about a dollop of butter on top of the piping hot pancakes then topped with the bacon. The beautiful drizzle of the butter seeping through the pancakes giving them a silky creamy taste mingling with the light crunch of the spring onion. Heavenly.
Cream Cheese and Spring Onion Pancakes with Crispy Bacon
Yield 15 pancakes which serves 2
Light and fluffy cream cheese and spring onion pancake stacks with crispy bacon.
150g plain flour
2 level tsp baking powder
1/2 tsp salt
1/2 tsp pepper
75g soft cream cheese
2 spring onions
1/2 tsp mustard (we used English)
4 rashers streaky bacon
15ml sunflower oil (to crisp bacon)
Heat frying pan over a medium heat with a little oil.
Sieve flour, add baking powder.
Add to that the cream cheese, egg and the milk. Whisk together.
Chop the spring onion finely (the white and most of the green) and add to the mix.
Season with salt and pepper.
Mix everything together.
Portion a tablespoon of mixture into the pan. We cooked 4 at a time. Cook until golden on both sides.
Once cooked, put to one side (as you can microwave them just before serving to heat them up). Add 15ml oil to frying pan, then add streaky bacon and cook until crispy.
Heat pancakes either in oven or microwave and top with the crispy bacon and lashings of whatever condiments you have to hand.
Price per stack of pancakes with bacon (but without condiments) came to an amazing £1.25 per portion. It’s not as cheap as the rosemary pancakes BUT it’s a lot more luxurious with the cream cheese which gives the pancakes a lovely creaminess and the crispy streaky bacon which gives it the salty crunch. Well worth the money in our opinion. Versatile too for either Brunch or fewer pancakes for a lighter Lunch.