Bacon & hot honey pancakes

Name: Bacon & hot honey pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: ¼ red onion; 1 lime juice; 2 tbsp vegetable oil; 6 rashers smoked streaky bacon; 250 ml (approx ½ quantity) easy pancake batter (see recipe description for link), rested

Shake up your savoury pancakes with Charmaine Katz's bacon and cheese pancakes, finished with a drizzle of hot honey sauce and as many jalapenos as you dare. You can use our easy pancake batter recipe, which makes enough for two rounds. Use half for these hot honey pancakes, then turn the remaining batter into classic sweet pancakes topped with lemon and sugar for pud. Follow Charmaine on Instagram.

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Serves2
CourseBrunch
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

¼ red onion
1 lime juice
2 tbsp vegetable oil
6 rashers smoked streaky bacon
250ml (approx ½ quantity) easy pancake batter (see recipe description for link), rested

For the cheese sauce & to serve

4 Essential Cheese Slices
2-3 tbsp milk
Sliced jalapeños, drained, to taste
Wilderbee Hot Honey, to taste

Thinly slice the red onion and sit it in a small bowl with the lime juice and a tiny pinch of salt.
Place a non-stick frying pan over a medium heat, add 1 tbsp oil, then lay the bacon rashers down flat and cover with a piece of baking parchment. Place a pan on top to way the bacon down – this helps to keep it extra flat – then cook for around 2-3 minutes per side or until golden and crisp. Transfer to kitchen paper to drain the excess fat.
Wipe out the pan, place back on the heat and add a little of the remaining vegetable oil. Place 2 crisp rashers in the pan, as far apart as possible then, using a spoon, drizzle a small amount of batter over each rasher, trapping the bacon in its own irregular little pancake. Cook for around 2 minutes then flip and cook for a further minute, repeating twice with the remaining oil, rashers and batter.
Meanwhile, make the cheese sauce. In a microwave-safe bowl, tear the cheese slices into little pieces, add the milk, then microwave on full power for 1 minute. Mix well to combine, and a little more milk if too thick.
Stack the bacon pancakes on a large plate, drizzle with the cheese sauce, scatter over the drained pickled onions and some jalapeños, then drizzle with some hot honey. Roll them up and eat with your hands!

Typical values per serving when made using specific products in recipe