1tbsp Vegetable Oil

3 Strips of Bacon, cut into tiny pieces

115g Self Raising Flour

25g Parmesan, grated

Pinch of Salt

1 Egg, beaten

150ml Milk

Ground Black Pepper

Caroline Cowan creates Parmesan and Bacon Pancakes

  1. Heat the oil in a frying pan and gently fry the bacon pieces for a few minutes. Remove the bacon and wipe the pan clean.
  2. Place the flour, cheese and salt in a bowl and season. Add the egg and the milk and gradually work in the flour making a smooth batter.
  3. Drop spoonfuls of the batter into the pan and then scatter bacon pieces on top of each pancake. Cook for 2 minutes and once bubbles have formed on the surface, flip the pancakes over. Cook for a further 30 seconds. Keep warm and serve with butter.

  • words:
  • pictures: David Merewether

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...