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Pancake day recipe: parsley & pancetta pancakes

PUBLISHED: 16:36 03 February 2016 | UPDATED: 16:36 03 February 2016

Pancetta and parlsey pancakes

Pancetta and parlsey pancakes

tina richardson

These pancakes make a delicious brunch or light lunch, great on there own or drizzled indulgently with maple syrup


100g plain flour

2 tbsp freshly-chopped flat-leaf parsley

100g pancetta cubes

2 eggs

300ml milk

pinch black pepper

1 tbsp rapeseed oil


(15-20 mins)

1. Place the pancetta in a non-stick frying pan, add a little rapeseed oil and fry on a low heat for 2-3 minutes.

2. Put the flour and pepper in a large mixing bowl and stir with a wooden spoon.

3. Making a well in the middle of the flour, pour in the eggs and mix, then slowly add the milk and whisk all the ingredients together to make a batter.

4. Add the chopped parsley and cooked pancetta to the batter and stir (ideally leave the batter to chill for 30 minutes before using).

5. Place the frying pan back on a medium heat and add more oil if needed then, using a ladle, place a small amount of batter mix in the pan and fry each pancake for 2-3 minutes until golden brown.

6. Place the pancakes on warm plates and serve immediately.

Recipe by Tina Richardson,

Stanstead Abbotts-based author of

A Cook’s Guide to Herbs


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