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Bacon, Egg & Cheese Pancakes
Bacon, Egg & Cheese Pancakes

Prep Time: 15 min
Cook Time: 30 min
Serves: 4 - 6



200 g

Eskort Streaky Bacon

375 g

all-purpose flour

15 ml

baking powder

5 ml


20 g


300 ml




45 g

butter, melted


large eggs


tomatoes, finely sliced

150 g

cheddar cheese, grated


salt and ground black pepper


handful fresh parsley, chopped


To make pancakes:

  • In a large bowl, sift together the flour, baking powder, salt and sugar.

  • Make a well in the centre and pour in the milk, egg and melted butter, whisk until smooth (if your batter is too thick, add a little more milk).

  • Heat a lightly oiled frying pan over medium high heat.

  • Pour about a quarter cup (70 ml) of the batter into the pan and swirl to coat the bottom of the pan.

  • Brown pancake on both sides, remove from pan and set aside, continue until batter is done.

  • Fry bacon in a hot frying pan until crispy and set aside.

  • Beat eggs together with a little salt and pepper and scramble eggs in a hot oiled pan, set aside.

  • Assemble pancakes with 2-3 slices of streaky bacon, some scrambled egg divided evenly between 4 pancakes and top with the slices of tomato, some grated cheddar cheese and season lightly with salt and pepper.

  • Roll pancakes up and serve warm with a sprinkling of fresh parsley.

Recipe Meal Types: - Mother's Day Special - Lunch Box - Lunch - Breakfast
The following product can be used with this recipe:
Eskort Rindless Streaky Bacon

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