Brian Turner’s Lightly Spiced Crispy Bacon with Mushroom Pancakes

Serves 4

25g (1 oz) unsalted butter

115g (4 oz) button mushrooms

1tsp Tabasco Pepper Sauce

Salt and freshly ground black pepper

15 rashers streaky bacon

1 tbsp chopped fresh parsley

Savoury Scotch pancakes:

225g (8 oz) plain flour

1 tsp baking powder

½ tsp salt

1 medium egg, beaten

150ml – 200ml milk (add more milk for a thinner consistency)


1. Preheat the oven to 200ºC/400ºF/Gas 6.

2. Melt the butter in a medium pan. Cut the mushrooms into small dice and cook in the butter and Tabasco® until drying out, about 4 minutes, then season.

3. Cook the rashers of bacon in the preheated oven until well done and crisp (see below). Take out and chop three of the rashers into fine bits, leaving the others whole. Add the bacon bits to the mushrooms, along with the parsley.

4. Now for the pancakes. In a bowl mix the flour, baking powder and salt together, then make a well in the centre and add the beaten egg. Stir, adding enough of the milk to make a stiff batter. Stir in the mushroom, bacon and parsley mixture.

5. Heat a griddle or frying pan and place on it a 5cm (2 ½in) greased metal ring. Using a tbsp, drop a spoonful of batter into the ring on the griddle, and leave to set and colour for a few minutes. Turn over, remove the ring and allow to cook on the second side. Each pancake takes about 5 minutes to cook.

Store inside a tea-towel until all are cooked. You should have about twelve pancakes.

6. Stack three pancakes per plate, with two pieces of halved rasher between each pancake, and two on top (three whole rashers per three pancakes).

• Chefs would cook the bacon rashers between two baking sheets in the preheated oven. This is not strictly necessary of course, but we do it because it keeps them flat, which makes them easier to use in so many ways.

• Pour 2oz melted butter with 1tsbp chopped parsley over to serve