Savoury Bacon, Parmesan & Chive Pancakes
with Cherry Tomatoes & Rocket | Serves 2
Craving pancakes but still want that savoury hit? We've got you covered with these cheesy bacon and chive pancakes drizzled with herby mayo. We think there is no better way to start the day!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
cherry tomatoes
1 packet
diced bacon
(May be present: Soy, Milk. )
1 bag
chives
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Dry Pancake Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
2 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
rocket leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
¼ cup
milk
(Contains Milk;)
2
eggs
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
In a large non-stick frying pan, heat a drizzle of olive oil over a high heat. Cook the cherry tomatoes, stirring occasionally, until blistered, 3-5 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon until golden, 3-4 minutes. Meanwhile, finely chop the chives.
In a large heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt and eggs to the bowl. Lightly whisk to combine. Stir in the dry pancake mix, chives, grated Parmesan cheese and cooked bacon until just combined.
TIP: Don't worry if your batter is thick, it makes for fluffy pancakes!
Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. When the pan is hot, add 1/3 cup of the pancake batter in batches, and cook until golden, 3-5 minutes each side.
TIP: Save time and cook your pancakes on two non-stick frying pan
While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil and a pinch of salt and pepper in a medium bowl. Add the rocket leaves and toss. In a small bowl, combine the dill & parsley mayonnaise with a splash of water.
Divide the savoury pancakes between plates. Top with the dill and parsley drizzle. Serve with cherry tomatoes and rocket salad.