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Beer and Bacon Pancakes
Essential Cuisine

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Beer and Bacon Pancakes

Beer and Bacon Pancakes
PREP TIME: 10 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


400g smoked bacon lardons/diced pancetta

320g self raising flour

5g baking powder

120g dark brown sugar

2 eggs, separated

5g salt

500ml dark ale

50g melted butter

15g Street Food Chef Dark Mexican Seasoning

20 slices streaky bacon

Maple syrup, to serve


  1. Fry the lardons in a dry hot pan until golden brown and crispy. Drain on kitchen paper and set aside.

  2. Mix the flour, baking powder, egg yolk, sugar, salt, Street Food Chef Dark Mexican Seasoning and beer. Add the melted butter and mix again. It should be smooth and “dropping” consistency. Fold in the lardons.

  3. In a separate bowl, whisk the egg whites to stiff peaks. Fold this gently into the batter mix. Cover and rest in the fridge for 30 minutes.

  4. When needed, ladle small amounts into a hot skillet with a little melted butter in it. Cook for 2-3 minutes, until the underside is golden brown and a few bubble start to appear on top. Trun over and cook until the underside is golden brown.

  5. Serve with the fried streaky bacon and maple syrup

This recipe features...

Dark Mexican Style Seasoning

Dark Mexican Style Seasoning

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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