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Nutrition Facts
Serving Size 1 (309g) Recipe makes 2 servings
Calories 539
Calories from Fat 157		(29%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 230mg		76%
Sodium 1018mg		42%
Potassium 414mg		11%
Total Carbohydrate 71.9g		23%
	Dietary Fiber 3.1g	12%
	Sugars 3.2g
Protein 21.3g		42%
detailed view... how is this calculated?

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Bacon and Spring Onion Pancakes

Recipe #298128 | 20 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Noo
Apr 13, 2008

This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe.

SERVES 2 -4 (change servings and units)

Ingredients

2 eggs (beaten)
6 ounces flour
2-3 slices bacon (finely chopped)
4 spring onions (finely sliced)
8-10 fluid ounces chicken stock
1/2 teaspoon salt
oil (for frying)

Directions

1
In a bowl mix together everything except the oil to make a smooth batter.
2
In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
3
Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
4
Flip pancake and cook the other side until it browns slightly.
5
Repeat with the remaining batter until you have four large pancakes.
6
Cut into wedges and serve hot.

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Featured Reviews for This Recipe

From: Karen Elizabeth

On Oct 1, 2009

These are fabulous, Noo! I made exactly as directed, except that I only had one spring onion, so added a small chopped onion, and I also pre-cooked my bacon. My pancakes were quite thick, I sliced them and served them with stirfried noodles and veg, but I must confess I ate several slices before they made it to the plates! This is quite substantial, I like the idea of using it as appetizers. Really enjoyed this Noo, will be making again by popular demand!

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From: Chef #1303663

On Jun 22, 2009

FANTASTIC recipe! I cooked bacon a bit, chopped, and fried sliced mushrooms in the bacon grease. (Wonderfully sinful). Mixed everything, using veggie stock, and it was amazing! Added a chopped chili pepper for fun and it was amazing. Thank you for this recipe!

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From: duonyte

On May 30, 2009

I made half the recipe, which was two skillet sized pancakes - almost like breads. My market has lovely but thick bacon, and I was concerned about it cooking through, so I precooked it a bit to a soft stage. This worked very well. I tried it with the Thai sweet chili sauce and liked that very well. I am going to try to make these to bring for lunch - I think they'd reheat quite nicely.

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From: WI Cheesehead

On Feb 16, 2009

Made for Top Fav's of 2008 Tag. I really thought my family would like this, esp. with the bacon. DH didn't like the combo at all, 1 child liked it alright, the other didn't. I loved them. I pureed the egg with the green onions to mask them. I made a 1 1/2 batch with 1 cup freshly ground flour and 1/2 cup white flour, 4 slices bacon, 3 green onions (maybe should have used more), 12 oz stock and 1/4 tsp salt. It made 8 (5-6 inch) pancakes. I think, if we had a topping other than butter, it MIGHT have gone over a little better. By myself, I would give it a 5. Thanks Noo.

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