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. Serve up with a side of cherry tomatoes for a burst of sweetness. 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.co.nz/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
1 bag
chives
1 packet
dry pancake mix
(Contains Gluten; May be present Milk, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
20 g
butter
(Contains Milk; )
¼ cup
milk
(Contains Milk; )
2
eggs
(Contains Egg; )
Nutrition 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 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 spooon until golden, 3-4 minutes. Meanwhile, finely chop the chives.
In a medium 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 pans.
While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl, then season with salt and pepper. Add the rocket leaves and toss to coat. In a small bowl, combine the dill & parsley mayonnaise with a splash of water.
Divide the bacon, Parmesan and chive pancakes between plates. Top with the dill and parsley dressing. Serve with cherry tomatoes and rocket salad.