Our all-time favourite sweet-and-savoury brunch. The batter carries crispy bacon, sweetcorn, chives and cheddar, so every pancake is salty, cheesy and a little bit crunchy. Then maple syrup goes over the top, which is where the sweet half comes in.
It is a short recipe. The bacon cooks while you mix the batter, and everything else is folding and frying.
What you’ll need
- 8 slices bacon, chopped
- 120g all-purpose flour
- 2 tbsp chives, chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 160ml milk
- 1 egg (size L), beaten
- 1 tbsp vegetable oil
- 240g corn (fresh, canned or frozen)
- 120g grated cheddar cheese
- Maple syrup, to serve
Method
- Cook the bacon until crunchy. Reserve a tablespoon of it for serving with the pancakes.
- While the bacon is cooking, mix the flour, baking powder, salt, cayenne pepper and chives in a bowl.
- Mix in the milk, egg and oil.
- Fold in the bacon, corn and cheese.
- Cook the pancakes at medium temperature.
- Serve with maple syrup and the reserved crunchy bacon.
A couple of tips
- Get the bacon properly crunchy, and keep a tablespoon back for the top.
- Any corn works. Fresh, canned or frozen.
- Medium heat for cooking the pancakes.
Prefer them sweet? Try our vegan pancakes or the Oreo pumpkin spice pancakes. And if you’d rather someone else flipped them, we serve hearty brunch daily at our brunch spots in Budapest, Bucharest and Belgrade. Walk-ins only, no bookings. #webelieveinhandmade
