Cheese and bacon pancakes are so much more fun than your regular sandwich. Savoury pancakes make a delicious, quick lunch option and these blue cheese and bacon pancakes could make a fab brunch too.
We love the combination of crisp, salty bacon, tangy blue cheese and crunchy walnuts all on the base of fluffy pancakes. These cheese and bacon pancakes are super sophisticated and are sure to impress all your friends. We’ve used rye flour, which gives a darker colour and a malty, nutty taste. Our pancakes are also made with buttermilk, most supermarkets stock this near the cream but if you can’t find it there is a simple trick you can follow. Simply mix one tablespoon of lemon juice with one cup of milk, leave to stand for 5 minutes and then use it as required in your recipe. If you’ve already got milk in, it will probably be cheaper to buy a single lemon than a whole tub of buttermilk so it’s a win win!
- 200g rye flour
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 60g dried sour cherries or sultanas
- 284ml carton of buttermilk (if you can't find, see tip in intro)
- 2 eggs
- 8 rashers of streaky bacon
- 45g butter
- 125g blue cheese, sliced
- 30g walnuts, roughly chopped
- Small handful of dill, roughly chopped
Tip the flour, baking powder and bicarbonate of soda into a bowl and mix well. Stir in the dried cherries or sultanas. Make a well in the centre, then pour in the buttermilk and 4tbsp cold water and crack in the eggs. Beat with a hand whisk, gradually incorporating the flour. Leave to rest for 1 hour.
Grill the bacon until crispy and keep warm until ready to serve the pancakes.
Melt a little butter in a frying pan, spoon on blobs of about 2tbsp mixture. Add more butter as you need it. Cook for about 2 mins on each side, turning when bubbles appear.
Serve the pancakes with the bacon, blue cheese, walnuts and dill.
These pancakes are best made and eaten on the same day