Bacon and Pancake Breakfast

Pancakes with Bacon Here’s a contribution from my mother:

There’s nothing more invigorating than a hearty breakfast. There was a time when breakfasts in my mother’s home were huge and wholesome. Fried, poached or boiled eggs, thick slices of toast, butter, marmalade, chutney, rashers of bacon, fried tomatoes and thick slices of roast potatoes and that wasn’t all! There had to be a dish of something traditional like idlis or dosas with chutney and molagapodi (a mixture of ground chillies and spices that you mix oil with when serving) or appams with stew or upma or puttu (rice cakes steamed with scraped coconut in a tubular contraption) which we loved when eaten sweet with ripe bananas, ghee and sugar or savory with a red chickpea curry).

I woke up this morning to the memories of mother’s breakfast table. That’s how I decided to have Pancakes with Bacon and mushrooms.

Pancakes have always been a favorite in our family. Break an egg into a large dish and beat it with a quarter teaspoon of salt and sugar (a tsp) and a pat ( 1/2 tsp) of butter. Continue beating and add some milk (200ml) and flour (4 heaped tablespoons) until the batter is of a thick pouring consistency without any lumps. To this add two pinches of baking powder, stirring well to mix. Set aside.

In a non-stick pan saute a rasher of chopped bacon until the fat begins to run. To this add some chopped onion and green chillies ( purely optional, though I have always preferred to give character to my dishes by adding a wee bit of fire) When the onions are soft add chopped mushrooms (four button mushrooms will do) and saute some more, on high heat. Finally add a chopped tomato to the concoction. It’s ready to eat in a minute or two. Don’t forget to garnish with chopped coriander / cilantro leaves. ( parsley will do if you cannot find cilantro ) Make sure you do not add any salt as the salt of the bacon will more than suffice.

To make the pancakes pour spoonfuls of batter on a moderately hot skillet. The pancakes will take a minute on each side to cook to golden brown perfection. On a plate stack the pancakes with the bacon and mushrooms on the side. Now comes the best part. Pour a spoonful of honey around the bacon and mushrooms, then throw on a few berries. The sweetness of the honey compliments the sauteed bacon and mushroom making the whole dish a  delight. Happy Eating!

– Vinny

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.