Bacon and apple pancakes with whisky

    35 min

    These bacon, apple and whisky pancakes make a lovely treat for a Valentine's breakfast or Father's day brunch.

    1 person made this

    Serves: 4 

    • 2 teaspoons oil, divided
    • 225g diced apples
    • 2 tablespoons caster sugar, divided
    • 2 teaspoons ground cinnamon
    • 180ml milk
    • 2 tablespoons melted butter
    • 1 egg
    • 1 1/2 teaspoons whisky
    • 1/2 teaspoon vanilla extract
    • 60g plain flour
    • 45g oat flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons chopped cooked bacon

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 1 teaspoon oil in a pan over medium heat; cook and stir apples, 1 tablespoon sugar and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove pan from heat.
    2. Whisk milk, butter, egg, whisky and vanilla extract together in a bowl. Sift plain flour, oat flour, 1 tablespoon sugar, baking powder and salt together in a separate bowl. Stir flour mixture into milk mixture until pancake batter is well mixed; fold in apples and cooked bacon.
    3. Heat remaining 1 teaspoon oil in a pan over medium heat; pour pancake batter, about a ladle per pancake, onto the pan; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining pancake batter.


    I only cook the apples until they were well coated with the cinnamon sugar. Use any spices such as ginger or nutmeg. You can make your own oat flour by grinding uncooked oats in the food processor. I make mine in batches and freeze extra portions in resealable snack bags.

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