Bacon and parsley hotcakes

Bacon and parsley hotcakes


  1. Dry-fry the lardons until crisp and golden.
    Tip on to a plate to cool. Mix the flour, cheese, herbs, lardons, some salt and black pepper in
    a bowl.
  2. Make a well in the centre and drop in
    the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into
    the centre as you go. You should end up with
    a fairly thick batter.
  3. Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook the remaining hotcakes.
  4. Serve each person a hotcake topped with a poached egg and a spoonful of crème fraîche, garnishing with an extra thyme sprig, if desired.

Costs just 92p per serving.

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Grate and freeze leftover cheese. It can turn crumbly when thawed, so sprinkle over pasta, or use in cheese sauces and quiches


100g (4oz) smoked bacon lardons
100g (4oz) self-raising flour
50g (2oz) grated mature Cheddar cheese
1 tsp thyme leaves or ?sp dried, plus extra sprigs to garnish (optional)
2 tbsp chopped parsley leaves
2 eggs
6 tbsp milk
Sunflower oil
Poached eggs and crème fraîche, to serve


Time: 15 minutes
Serves: 4
Nutrition: 263 Cals, 14g Fat, 6g Sat Fat