Crispy & Chewy Bacon and Onion Pancake Recipe
Quick & Flavorful Bacon Onion Pancake for Snack Time!
Experience the perfect harmony of sweet onions and savory bacon! This recipe highlights onions as the star, with added bacon for an even richer and more delicious pancake. It’s fantastic for kids’ snacks or as a pairing with makgeolli (Korean rice wine)!
Main Ingredients- 2 medium onions
- 4 strips of bacon (adjust to your preference)
- A small bunch of chives or green onions (approx. 30g)
Batter Ingredients- 1 cup pancake mix (approx. 120g)
- 1 cup cold water (approx. 200ml)
- 1 cup pancake mix (approx. 120g)
- 1 cup cold water (approx. 200ml)
Cooking Instructions
Step 1
First, wash and peel the 2 medium onions. Rinse them under running water, then thinly slice them into strips about 2-3mm thick. If the slices are too thick, they may take longer to cook.
Step 2
Cut the 4 strips of bacon into pieces about 1cm wide. You can lightly drain the excess grease from the bacon by placing it on paper towels. For extra crispiness and less greasiness, it’s recommended to lightly pan-fry the bacon pieces separately until slightly crisp. Let the cooked bacon cool slightly.
Step 3
In a large bowl, combine 1 cup (approx. 120g) of pancake mix and 1 cup (approx. 200ml) of cold water. Whisk or stir with chopsticks until a smooth batter forms, ensuring there are no lumps. The amount of water can vary slightly depending on the pancake mix, so adjust as needed to achieve your desired consistency.
Step 4
Add the chopped cooked bacon to the batter bowl. If using chives or green onions, wash them, pat them dry, and finely chop them before adding to the bowl. Add all the sliced onions as well.
Step 5
Pour the prepared batter over the ingredients in the bowl and mix everything together thoroughly. Ensure the onions, bacon, and chives are well incorporated into the batter. If the batter seems too thick, add a little more water until it reaches your preferred consistency. Aim for a batter that is neither too runny nor too stiff.
Step 6
Add a pinch of salt and a pinch of black pepper to the mixture and stir again gently to season. Since bacon is naturally salty, taste the batter and adjust the salt accordingly. Freshly ground black pepper will add a more aromatic touch.
Step 7
Heat a lightly oiled pan over medium heat. Ladle the batter onto the pan, spreading it thinly into a round shape using a spatula or ladle. Spreading it thinly ensures even cooking and a crispier texture. Be mindful of the heat; too high a temperature can burn the pancake.
Step 8
Once the edges of the pancake start to turn golden brown and crisp, carefully flip it over with a spatula. Cook the other side until it’s also a golden brown color, which should take about 2-3 minutes. This delicious bacon and onion pancake is now ready! Cooking over medium-low heat slowly is key to prevent burning.
