Discover the ultimate sweet-and-savoury breakfast with fluffy pancakes, smoky chorizo, crispy bacon, and a drizzle of Lyle’s Golden Syrup. Perfect for Pancake Day!
Recipe
Fluffy Chorizo & Bacon Pancake Recipe
Georgie Grasso
12
15 minutes
5 minutes
Indulge in the ultimate sweet-and-savoury (swayvoury) breakfast with these Fluffy Pancakes. Packed with smoky chorizo, topped with crispy bacon, and a drizzle of Lyle’s Golden Syrup, this recipe is a flavour explosion that’s perfect for Pancake Day or a weekend brunch. The subtle sweetness of the syrup perfectly balances the bold, savoury flavours, making every bite unforgettable.
Ingredients
For the Pancakes
- 220g Plain Flour
- 1 tsp Baking Powder
- Pinch of salt
- 2 Eggs
- 300ml Whole Milk
- 3 Spring Onions, finely chopped
- 120g Chorizo, chopped
- 50g Mature Cheddar Cheese, grated
- 50g Butter (for cooking)
For the Toppings
- 9 rashers of Streaky Bacon, chopped and fried
- 1 tbsp Chili Jam
- Extra Spring Onions, finely chopped
- Lyle’s Golden Syrup (for drizzling)
Directions
- Fry the chopped chorizo over medium-high heat until the oil is released. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs and gradually whisk in the milk.
- Slowly add the wet ingredients to the dry ingredients, stirring until smooth. Fold in the cooked chorizo, spring onions, and grated Cheddar cheese.
- Heat a non-stick frying pan over medium heat and brush with butter.
- Spoon in the batter to form small pancakes. Cook until bubbles appear on the surface, then flip and cook for another minute until golden. Repeat with the remaining batter.
- Fry the chopped bacon in butter until crispy.
- Stack the pancakes on a plate, top with crispy bacon, a dollop of chili jam, and a sprinkle of spring onions. Finish with a generous drizzle of Lyle’s Golden Syrup for the perfect sweet-and-savory combination.