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Bacon and Spring Onion Pancakes

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“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.

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