Wednesday 26 February 2014

Bacon, chorizo & cheese pancakes

Bacon, chorizo and cheese pancakes -
Bacon, chorizo and cheese pancakes
Mr JibberJabber had spent the morning out running and the Juniors had been doing some very important playing. Meanwhile I had iced and decorated two cakes so by lunchtime we were all starving. A quick inspection of the fridge revealed we had smoked bacon rashers, some slices of chorizo and a piece of mature Cheddar. All together they could be very nice but really needed a base. To the rescue then a quick batch of pancakes.

This is the pancake mix I have always used and allows you to pair it with sweet or savoury fillings or toppings. Just the three simple ingredients of flour, egg and milk plus a little oil for frying them in. No added salt or sugar and not out of a bottle or packet! By adding another egg to this mixture you have then made the perfect Yorkshire Pudding mixture (or, since I'm not originally from Yorkshire how I know them as - Batters)

After I had made the mix I used the OXO Good Grips Batter dispenser to pour the pancake mix into the pan. It has a wide, easy to fill, top opening and a valve at the bottom to stop any liquid coming out. Once the pancakes start to cook flipping them becomes a doddle with the OXO Good Grips Flip & Fold Omelette Turner. No more flops with this flipper!

Makes 4-6 pancakes using a 20cm (8in) frying pan depending on the thickness required.


For the pancakes

4oz (110g) Plain flour
1 Large egg
½ pint (300ml) Milk
Oil for frying

For the topping

8 Rashers smoked bacon
8 Chorizo slices
Grated mature Cheddar cheese


1. In a bowl weigh out the flour and then crack in the egg.
2. With a fork break up the egg and then mix it into the flour until the flour is moist.
3. Gradually pour in the milk whilst whisking with the fork the whole time.
4. Continue whisking until the all the milk is poured in and the mixture is fairly smooth. Small lumps are permitted!
5. Put the batter mixture to one side.
6. Grill the bacon to your own personal preference. If possible keep warm in a lower oven.
7. Pour the required amount of mixture in the pan and swirl around so it covers all of the base of pan.
8. Once it starts to cook around the sides start to ease it up with the turner and then flip it over.
9. Let it cook for a moment before removing from the pan and putting on a plate.
10. Continue until all the pancakes are cooked.
11. Turn on the grill again.
12. Arrange 2 rashers of bacon and 2 chorizo slices on top of each pancake and then top with cheese.

I was sent the OXO Good Grips utensils for review. No payment was made for this post. All opinions, words and photographs are my own.

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