Bacon, Onion and Cheese Pancake

Serves 4-6
Time 30 minutes


Pancake Batter
1.5 cups self raising flour
3 eggs
Pinch salt
1 cup milk
½ bunch basil, chopped
½ bunch parsley, chopped
3/4 cup parmesan cheese, grated
3 asparagus spears, chopped

Olive oil
1/4 red onion, diced
2 garlic cloves, chopped
1 leek, washed, chopped
Pinch salt and pepper
½ cup diced bacon
½ cup diced ham
30g butter

To serve:
Goats cheese
½ bunch chives
Micro parsley to garnish


Preheat oven to 185°C.

To make the batter, mix the flour, eggs, pinch of salt, and gently whisk. Slowly add in milk until the mixture becomes the consistency of pouring cream. Add the chopped herbs, parmesan cheese and chopped asparagus.

In a hot oven-proof pan, add the olive oil and sweat off the onions, leek and garlic. Add a pinch of salt and pepper, bacon and butter, and stir.

Pour the batter into the pan and combine well. Sprinkle parmesan cheese on top.

Place the pan in the oven at 185°C for 10-15 mins, until cooked and golden brown on top.

Serve with a sprinkle of goats cheese, herbs and a drizzle of olive oil.