Breakfast pancakes

(3 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

This delicious pancake is soft and fluffy. Serve it as an alternative to toast with your breakfast bacon and eggs. They are very easy and quick to make.
This delicious pancake is soft and fluffy. Serve it as an alternative to toast with your breakfast bacon and eggs. They are very easy and quick to make.
  • Serves: 1

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe These all-day breakfast pancakes use a basic pancake recipe that is simple and delicious. Served with succulent bacon, a gooey egg, fresh cherry tomatoes and chestnut mushrooms, this mouth-watering dish is perfect come breakfast time or brunch. The pancakes work really well with the sweet and savoury combination. If you want to add a little more sweetness to the dish drizzle with maple syrup.


For the pancakes:
  • 90g plain flour
  • 1 level tsp baking powder
  • Pinch of salt
  • 3 med eggs
  • 100ml skimmed milk
  • Spray oil
For the topping:
  • 2 bacon medallions
  • 100g chestnut mushrooms, sliced
  • 175g cherry tomatoes, halved
  • 1-2 tbsp freshly shredded basil
  • Salt and ground black pepper

If you don't eat red meat, swap the bacon medallions for turkey rashers instead


  1. To make the pancakes: tip the flour, baking powder and salt into a bowl. Break 1 egg into the milk and mix. Gradually whisk into the flour to give a smooth batter.
  2. Heat a non-stick frying pan and spray lightly with oil. Drop 3-4 dessertspoonfuls of the mixture into the pan and spread out to give rounds about 7cm in diameter. Cook for 1-2 mins, then turn them over and cook for 1- 2 mins more, until lightly golden on both sides. Remove from the pan and cook the remaining mixture, keeping the first batch warm.
  3. Spray oil in the pan and cook the bacon for 1-2 mins on both sides. Push to one side of the pan and add 1 spray of oil to the clear area. Add the mushrooms and cook for 1-2 mins. Add the tomatoes and cook until they start to soften, then stir in the basil and seasoning.
  4. Poach the remaining 2 eggs. Divide the pancakes between 2 plates and top each with a piece of bacon. Spoon on the tomato and mushroom mixture and top with poached eggs. Grind over a little black pepper and serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 350(kcal)
  • Fat 14.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(3 ratings)

Your comments

comments powered by Disqus

FREE Newsletter