These simple breakfast pancakes are a weekend staple, perfect for covering with your favourite toppings.
Whether you're a fan of bacon and maple syrup or berries and yogurt, this classic pancake recipe has to be a go-to for a Sunday brunch. Made with just five ingredients that you'll likely have in your cupboard and fridge already, they're great for whipping up when you want something a little more special. And ready in just 15 minutes, they're so quick to make that brunch just becomes a breeze. We've gone for a savoury dish with our recipe, complete with bacon, mushroom, and spinach.
For the pancakes:
- 90g plain flour
- 1½ 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
- 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.
- 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.
- 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.
- 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.
T0p tips for making breakfast pancakes:
For an additional treat, throw in some chocolate chips into your mixture before it goes into the pan. They'll melt in the cooking process and give you an extra-chocolatey delight.
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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