We love classic American pancakes doused in maple syrup as much as anyone, but these cheesy pancakes are perfect for a savoury brunch or speedy supper.
Topped with crispy bacon, guacamole and poached eggs, we're sure these will become a fast favourite in your household, too. Feel free to garnish with chilli flakes or a dash of hot sauce, if you prefer dishes on the spicier side.
For more inspiration on what to cook this weekend, check out our most popular brunch recipes.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
757
Ingredients
200 g (7oz) self-raising flour
2 tsp. baking powder
150 ml (5 fl oz (1/4 pint)) soured cream
7 large eggs
4 spring onion
125 g (4oz) mature Cheddar
8 streaky bacon
25 g (1oz) unsalted butter
100 g (3 1/2oz) guacamole
Directions
Step 1
Preheat oven to 130°C (110°C fan) mark ½. Put flour into a large bowl and stir in baking powder and a pinch of salt. Make a well in centre. In a separate jug, whisk together soured cream, 3 eggs and 100ml (3½fl oz) water. Gradually whisk this mixture into the flour bowl to make a smooth batter. Stir in half the spring onions and 75g (3oz) of the Cheddar.
Step 2
Heat a large frying pan over medium-high heat. Fry bacon for 5-7min, turning once, until crispy and golden. Transfer to a baking sheet and keep warm in the oven.
Step 3
Carefully wipe out frying pan with kitchen paper. Return to medium heat and add 1tsp of the butter to melt. Add half-ladlefuls of batter to pan, leaving space between pancakes. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1-2min until puffed and lightly golden. Transfer to a baking tray lined with baking parchment and put in a warm oven. Continue with remaining butter and batter to make more pancakes (you should have 12).
Step 4
While pancakes are cooking, poach the eggs. Bring a medium pan of water to the boil. Crack an egg into a coffee cup or ramekin. Swirl the water to create a whirlpool, then carefully tip in the egg. Repeat with another egg. Simmer for 3-4min until whites are set and yolk remains soft (lift egg out with a slotted spoon and gently prod to check). Transfer to a shallow dish of warm water. Repeat with remaining eggs.
Step 5
To serve, layer three pancakes on each plate with remaining spring onions and cheese. Finish stacks with guacamole, bacon and a poached egg.
Per Serving:
Calories: 757
Fibre: 3 g
Total carbs: 39 g
Sugars: 3 g
Total fat: 50 g
Saturated fat: 23 g
Protein: 35 g
Our favourite brunch recipes to accompany a lazy morning
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
