
Squeezy Cheddar and Bacon Pancakes
Celebrate Pancake Day in style with these Mature Pancakes oozing with cheesy goodness. With Primula Mature Cheddar, spring onions, bacon and a drizzle of syrup, this Cheddar and Bacon Pancakes recipe will leave you feeling satisfied all day long.

- 4 Servings
- 20 minutes
What you need
- 210g plain flour
- 1tbsp baking powder
- Pinch sea salt
- 1 large egg
- 300ml whole or semi-skimmed milk
- 2tbsp sunflower oil, plus 1tbsp extra for frying pan
- 70g Primula Mature Cheddar Cheese
- 8 spring onions, finely chopped, plus more for serving
- Crisp-cooked bacon, for serving
- 20g maple syrup, for serving
- Freshly ground pepper, to taste
How you do it
Sieve flour, baking powder, and salt in a mixing bowl. Add egg, milk, and oil and whisk until just combined. Avoid overmixing; a few small lumps are acceptable. Then, gently fold in the spring onions.
Heat a large nonstick frying pan over medium heat. Drizzle the pan with oil and use a paper towel to coat it evenly. Cook the pancakes in batches, pouring 4tbsp of batter per pancake into the pan and spreading it into an even circle.
Cook until the edges set, and the undersides turn golden, which takes about 2 to 3 minutes. Flip the pancakes and cook until golden and crispy, about 2 to 3 minutes more.
Stack and top with additional spring onions, syrup, bacon, Primula Mature Cheddar, and pepper. Serve and savour!
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