two ways
Two members of the Good Food team share their favourite pancake recipes recipes LIBERTY MENDEZ and BARNEY DESMAZERY photographs MIKE ENGLISH
Stuff thick pancakes with a mix of soft brie and flavourful cheddar for the ultimate gooey centre.
liberty
‘Fluffy American-style pancakes are my favourite type of pancake, but I also can never resist those melty cheese-and-ham-stuffed crêpes you get at street-food markets. This got me thinking: what if American-style pancakes could be stuffed with cheese? Win, win! These delicious pancakes have an oozing brie and cheddar centre, and are served with optional crispy beef or turkey bacon instead of ham. They’re the best of both worlds, and sure to be a winner with cheese-lovers – the gooey cheese-pull you get when you break into them is bound to get you lots of social media attention, too.’ Liberty Mendez, recipe developer 30 BBC Good Food Middle East June/July 2021
SERVES 5 (2 pancakes per serving) PREP 10 mins COOK 30 mins EASY
10 smoked turkey or beef streaky bacon rashers 300g self-raising flour 1 tsp baking powder pinch of caster sugar 2 medium eggs, lightly beaten 300ml semi-skimmed milk 2 tbsp sunflower oil 25g salted butter, plus extra to serve 150g brie, thinly sliced 50g grated cheddar
1 Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter. 2 Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 11/2 tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon. GOOD TO KNOW calcium PER SERVING 632 kcals • fat 36g • saturates 16g • carbs 49g • sugars 3g • fibre 3g • protein 29g • salt 3.3g
tip
THE PERFECT BRUNCH Top these cheesy pancakes with a poached egg in addition to the bacon, and serve alongside some roasted cherry tomatoes, if you like.
Shoot director JACK HUNTLEY | Food stylist KATIE MARSHALL | Stylist FAYE WEARS
pancakes
Brie-stuffed pancakes with crispy bacon
