Savoury Pancakes

With smoked bacon and poached eggs

This recipe is made even better when you use Glenstal Butter and our delicious mature cheddar cheese!

Serve with freshly squeezed orange juice and some fresh berries for the perfect weekend brunch.

4 people
30 mins
  • kcal
  • protein
  • saturates
  • fat
  • iron
  • carbs


5 eggs
8 smoked streaky rashers
175g self-raising flour
1 teasp. baking powder
A little salt
30g melted Glenstal Butter
300mls milk
4 scallions, finely chopped
80g Glenstal Mature Cheddar Cheese, grated


To make the pancakes:
Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre.

Crack one egg into the well, add the melted butter and half the milk. Using a balloon whisk or wooden spoon, gradually draw the flour into the liquid until all the flour has been incorporated and then whisk well to make a smooth batter.

Whisk in the remaining milk, scallions and cheese.

Heat a large non-stick frying pan over a medium heat. Brush a little butter over the base. Drop tablespoons of batter onto the pan, leaving room for them to spread. Cook them in batches. Keep warm.

To poach the eggs:
Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.

Meanwhile grill the rashers until crispy.

Divide the pancakes between four serving plates. Top with crispy bacon and a poached egg.


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