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
200 ml cup milk
1 tablespoon freshly chopped parsley
1 tablespoon freshly snipped chives
25 g butter, melted
maple syrup, to serve (optional)
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.
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