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    Crispy Bacon with Breakfast Pancakes

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    Crispy Bacon with Breakfast Pancakes

    This typically American combination of sweet pancakes and maple syrup combined with bacon makes a great-tasting choice for a relaxed weekend family breakfast. Waitrose British Bacon comes from Waitrose Fresh British Pork, reared under the Farm Assured Pork Scheme. After it is cured with salts, the bacon is smoked over beech wood chips to ensure a deep smoky flavour.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4


    • 8 cherry tomatoes
    • 150g self-raising flour
    • 1 tbsp caster sugar
    • 2 medium eggs, lightly beaten
    • 100ml Waitrose Semi-Skimmed Milk
    • Sunflower oil, for frying
    • 240g pack Waitrose British Smoked Streaky Bacon
    • 4 tbsp Waitrose Maple Syrup
    • 16 button mushrooms, halved


    1. Preheat the oven to 150°C, gas mark 2. Sift the flour and sugar into a bowl, make a well in the centre and add the eggs. Mix with a fork or electric whisk and gradually add the milk to form a smooth batter.
    2. Heat a little oil in a large frying pan. Using a tablespoon, add 4 spoonfuls of batter to the pan to make 4 pancakes and fry on each side for 1 minute or until golden. Using a palette knife, flip the pancakes over. Repeat to make 12 pancakes in total. Place the cooked pancakes on a plate and keep warm in the oven.
    3. Meanwhile, cook the bacon under a preheated grill, set on high, for 4-5 minutes, turning once, until crispy. Cut the rashers in half. Pan fry the mushrooms and cherry tomatoes in a little oil for 3-4 minutes.
    4. Stack 3 pancakes up with pieces of bacon between each layer on individual serving plates. Pour 1 tbsp maple syrup over each pancake stack. Serve the pancakes with the cooked mushrooms and cherry tomatoes.

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    Cook's tips

    The maple syrup can be replaced with golden syrup.


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