Lightly spiced crispy bacon and mushroom pancakes

Lightly spiced crispy bacon and mushroom pancakes


  1. Preheat the oven to 200ºC/400ºF/Gas 6.
  2. Melt the butter in a medium pan. Cut the mushrooms into small dice and cook in the butter and Tabasco® until drying out, about 4 minutes, then season.
  3. Cook the rashers of bacon in the preheated oven until well done and crisp (see below). Take out and chop three of the rashers into fine bits, leaving the others whole.  Add the bacon bits to the mushrooms, along with the parsley.
  4. Now for the pancakes. In a bowl mix the flour, baking powder and salt together, then make a well in the centre and add the beaten egg.  Stir, adding enough of the milk to make a stiff batter.  Stir in the mushroom, bacon and parsley mixture.
  5. Heat a griddle or frying pan and place on it a 5cm (2 ½in) greased metal ring. Using a tbsp, drop a spoonful of batter into the ring on the griddle, and leave to set and colour for a few minutes.
  6. Turn over, remove the ring and allow to cook on the second side. Each pancake takes about 5 minutes to cook. Store inside a tea-towel until all are cooked.  You should have about twelve pancakes.
  7. Stack three pancakes per plate, with two pieces of halved rasher between each pancake, and two on top (three whole rashers per three pancakes).
  8. Pour 2oz melted butter with 1tsbp chopped parsley over to serve

Recipe from Tabasco.

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A savoury pancake that has just a hint of breakfast time about it


25g(1 oz)unsalted butter
115g (4 oz) button mushrooms
1tsp Tabasco® Pepper Sauce
Salt and freshly ground black pepper
15 rashers streaky bacon
1 tbsp chopped fresh parsley
For the scotch pancakes:
225g (8 oz) plain flour
1 tsp baking powder
½ tsp salt
1 medium egg, beaten
150ml – 200ml milk (add more milk for a thinner consistency)


Time: 15 minutes
Serves: 4
Nutrition: n/a