Mushroom, Bacon & Onion Pancakes

Starting your weekend with a proper breakfast or a late brunch always feels like a treat. These small, fluffy pancakes from Lazy Day Brunches – flavoured with mushrooms, bacon and onion – make a great savoury all-in-one brunch dish to enjoy. Make a tall stack of them and share with the family.


½ tablespoon sunflower oil
3 slices of bacon, cut into short strips
½ onion, finely chopped
100 g button mushrooms, halved
225 g plain flour
1 tablespoon baking powder
½ teaspoon salt
2 eggs
200 ml cup milk
1 tablespoon freshly chopped parsley
1 tablespoon freshly snipped chives
25 g butter, melted
maple syrup, to serve (optional)
Serves 4–6


Heat the sunflower oil in a frying pan. Fry the bacon and onion for 2 minutes, stirring. Add the mushrooms and fry over a high heat until lightly browned. Set aside to cool.

Sift the flour, baking powder and salt into a mixing bowl. Break the eggs into the centre of the fl our and pour in the milk, folding the ingredients together quickly, without over-mixing, to form a thick batter. Gently fold in the mushroom mixture, parsley and chives. Stir in the melted butter.

Thoroughly heat a large, heavy-based frying pan. Dry fry the mixture in batches, using a tablespoon of the batter to form each small pancake. Fry for 2–3 minutes over a low–medium heat, until the pancakes have set and begun to dry out around the edges. Using a spatula, gently turn them over and fry for a further 2 minutes until golden brown on both sides. Serve at once with maple syrup, if you like.


This recipe is from Lazy Day Brunches. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.