Bacon and Spring Onion Pancakes

Total Time
Prep 10 mins
Cook 10 mins

This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe.

Ingredients Nutrition

  • 2 eggs (beaten)
  • 6 ounces flour
  • 2 -3 slices bacon (finely chopped)
  • 4 spring onions (finely sliced)
  • 8 -10 fluid ounces chicken stock
  • 12 teaspoon salt
  • oil (for frying)


  1. In a bowl mix together everything except the oil to make a smooth batter.
  2. In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
  3. Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
  4. Flip pancake and cook the other side until it browns slightly.
  5. Repeat with the remaining batter until you have four large pancakes.
  6. Cut into wedges and serve hot.


Most Helpful

FANTASTIC recipe! I cooked bacon a bit, chopped, and fried sliced mushrooms in the bacon grease. (Wonderfully sinful). Mixed everything, using veggie stock, and it was amazing! Added a chopped chili pepper for fun and it was amazing. Thank you for this recipe!

vanessajcarpenter June 22, 2009

Very good - instead of chicken broth used 10 oz water and 1 tsp chicken bullion crystals omitting salt and precooked bacon bits. Served with sour cream and plain Greek yogurt

karenatlincoln December 03, 2016

I must begin by saying that this review is based on an over-all consensus of 16 people (discluding myself, since I have a terrible cold and cannot taste anything). I made these at our cabin (which has no electricity or running water). I used bottled water and had to use a grill with a cast iron skillet to make them. Mine turned out more like little pancakes than crepes (I did individual pancake portions, rather than making large ones and then slicing). I did double the recipe to feed us all. I was told that the 6 ounces (weight) of the flour was equal to 1 1/2 cups.... minus pinch (volume). I did have to use approx 12 ounces of chicken stock per each batch to get it to thin a bit. Everyone seemed to like them, but they probably would be nicer in "crepe" form. I served them with sour cream, which was nice. Believe it or not... hubby would not let anyone touch the food until HE took a photo (I have yet to get it from his camera, but I will post it). Everyone razzed him about it, but he explained that he is getting used to the pics before eating! LOL. This served up well with a pork loin on the rotisserie, grilled asparagus and apple sauce. I can't wait to try this again under controlled circumstances (in my own kitchen). Thanks for posting. (Made for PRMR)

rosie316 May 27, 2014

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