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
200g
(7oz) self-raising flour
2tsp.
baking powder
150ml
(5 fl oz (¼ pint)) soured cream
7
large eggs
4
spring onion
125g
(4oz) mature Cheddar
8
streaky bacon
25g
(1oz) unsalted butter
100g
(3 ½oz) 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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
