Ready for a fun twist on breakfast (or brunch, lunch or even dinner)? These savoury pancake waffles bring light, airy waffle batter with crispy bacon, mature cheddar, and a spiced syrup drizzle. It’s comfort food with a clever flip: stacked, golden and full of flavour. Serve with seasonal fruit and cheese slices for a dish that sparks joy at any mealtime.
Savoury pancake waffles
Ingredients
- Pancake waffles
- 210g (1¾ cups) cake flour
- 15ml (1 tbsp) baking powder
- 15ml (1 tbsp) sugar
- 2,5ml (½ tsp) salt
- 3 large eggs
- 500ml (2 cups) milk
- 100g butter, melted
- sea salt and freshly ground black pepper, to taste
- 5 rashers crispy bacon, chopped
- 100g mature Cheddar, grated
- 15ml (1 tbsp) olive oil
- Spiced syrup
- 125ml (½ cup) honey
- 15ml (1 tbsp) mustard powder
Instructions
Combine the flour, baking powder, sugar and salt in a large mixing bowl.
Whisk the eggs, milk and melted butter in a jug.
Add the wet ingredients to the dry, mix well and season.
Add the bacon and cheese to the batter and mix.
Heat the oil in a non-stick pan over medium-high heat. Add a ladle of the mixture at a time and cook until golden and cooked through, 3 - 4 minutes on each side.
For the syrup, heat the honey in a small saucepan and mix with the mustard powder.
Stack the pancake waffles and serve with spiced syrup.
