Buttermilk Pancakes With Crispy Bacon, Avocado and Cilantro-Chile Oil. New Music From The Pacers.


This is awesome.

So are these pancakes.

I’ve made pancakes with bacon before like these and these (with chocolate chips!).

But, this is the first time I’ve seen a recipe for pancakes with bacon and avocado and feta.

All together.

With a good ole drizzle of spicy cilantro oil.

We’re talking one mighty fine plate of pancakes that is just as perfect for dinner as it is for breakfast or brunch.

Buttermilk Pancakes With Crispy Bacon, Avocado and Cilantro-Chile Oil


150g/1-1/4 cups self-raising flour
½ tsp cream of tartar
1 Tbs sugar
2 large eggs, separated
285ml buttermilk
16 smoked streaky bacon rashers
1 Tbs butter
2 avocados, sliced and tossed in a little lime juice
200g feta, crumbled
Cilantro-Chile Oil (recipe follows)


1. Mix the flour, cream of tartar and sugar in a bowl with a large pinch of salt. Make a well in the center, add the egg yolks and mix. Slowly pour in the buttermilk, stirring constantly, to create a smooth, thick batter.

2. Heat oven to 200°C/400°F.

3. Put the bacon on a foil-lined baking sheet and cook, turning once, for 15-20 minutes until crisp.

4. Decrease oven temperature to 65°C/150°F or ‘keep warm’ setting.

5. When the bacon is nearly cooked, whisk the egg whites to soft peaks in a mixing bowl.

6. Gently and gradually fold egg whites into the batter to avoid deflating the mixture.

7. Heat a large non-stick frying pan or griddle over medium heat. Brush some of the butter over the pan. Pour tablespoons of the batter into the pan.

8. Cook pancakes for 1-2 minutes, until bubbles appear on surface and underside is golden. Flip them and cook on the other side for 2 minutes.

9. Place pancakes on a plate and keep warm in the oven while using up the batter.

10. Stack the pancakes on serving plates, then top with the bacon, avocado and feta. Spoon over some cilantro-chile oil and serve.

Serves 6 ( recipe makes about 12 pancakes)

Recipe from Delicious Magazine

Cilantro-Chile Oil


1 red chile pepper, finely chopped
Bunch fresh cilantro, leaves roughly chopped, stalks finely chopped
100ml extra-virgin olive oil
Juice of 1 lime


1. Put the chile, cilantro and extra-virgin olive oil in a food processor. Pulse until well combined.

2. Season and add the lime juice. If mixture is too thick to drizzle, add a little water.

Don’t think I am crazy, but this song reminds me of ‘I Dream Of Jeannie’, which is probably my favorite TV show from my childhood. That guitar riff makes me think of harems, magic and genies.

Logically though, “Losing Touch,” the new song from London-based band The Pacers, is a well crafted bit of psychedelia. C’mon, get out of your bottle, don your groovy 60s attire and do a slinky dance.

Check out The Pacers on Facebook where you can keep tuned to learn where to buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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