Rachel Khoo's bacon pancakes - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rachel Khoo’ s bacon pancakes By You Magazine - July 15, 2018 Ubiquitous in Sweden, pancakes come in many different forms, thicknesses and sizes. In essence, you just need some flour, eggs, milk, a good pinch of salt and a generous amount of butter to fry them in. These are between American pancakes and French crêpes in size, but with a slight saltiness and crispy edges to make them extra moreish. You can also serve them sweet. David Loftus MAKES 6 284ml buttermilk 130ml-150ml whole milk 1 medium egg 150g plain flour 1 tsp caster sugar 1 tsp bicarbonate of soda a generous pinch of sea salt soft butter, for frying FOR THE TOPPINGS 12 rashers of smoked streaky bacon 150ml double cream 4 tbsp finely chopped fresh herbs (such as chives and flat-leaf parsley), plus a few sprigs to garnish sea salt and black pepper ½ a red onion, peeled and very finely chopped a few dollops of carrot ketchup (see the book for homemade) or your ketchup of choice 1. In a medium bowl, whisk the buttermilk with 130ml of the milk and the egg until smooth. Mix the dry ingredients in a separate bowl, then fold into the wet ingredients until incorporated. Add the extra milk if required to reach a yoghurt consistency. Set aside in the fridge for 15 minutes. 2. Preheat the grill to high. Spread the bacon rashers on a foil-lined baking tray and grill for 4-5 minutes, or until crispy, turning them over halfway through. 3. Whip the cream to soft peaks, stir through the herbs and season well with salt and pepper. Set aside in the fridge while you cook the pancakes. 4. Preheat the oven to 140C/fan 120C/gas 3. Put a crêpe pan or nonstick frying pan on a medium heat with 1 teaspoon of butter. Add a ladleful of the batter and spread into a neat-ish circle of about 15cm, using the back of the ladle. Cook for 2-3 minutes on each side, then place the pancake on a baking tray and keep warm in the oven while you make the others. You may need to add more butter to the pan. 5. To serve, place a pancake on each plate and top with a dollop of the herby cream and 2 slices of bacon. Scatter with the red onion and the remaining herbs, and serve with your choice of ketchup. SAVE 25% ON RACHEL’S NEW BOOK The Little Swedish Kitchen by Rachel Khoo will be published by Michael Joseph on 26 July, price £20. To pre-order a copy for £15 until 29 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved