Fruity Pancetta Pancakes
By Ocado
Published on 28 July 2026
We’ve upgraded this simple puffy pancake recipe with a sweet and salty twist. Adding a spoonful of crisp, cooked pancetta to the batter brings a touch of savoury and crunch to the pancakes. Serve topped with creamy yoghurt, seasonal fruits, extra pancetta and a drizzle of honey for a delicious brunch.
Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 100g M&S Calabrian Suino Nero Pancetta
- 30g butter, cubed plus extra to fry
- 1 egg
- 2 tbsp caster sugar
- 225g self-raising flour
- 250ml milk
- Greek yoghurt, to serve
- Seasonal fruits, to serve
- Runny honey, to serve
Method
Step 1
Set a frying pan over a medium heat. Add the pancetta and cook for 5 mins, until golden and crisp. Remove with a slotted spoon and set aside.Step 2
Put the butter into a medium mixing bowl then microwave for 30 secs, or until melted. Add the egg and sugar then whisk until smooth.Step 3
Add the flour and milk to the mixture then whisk again until smooth. Add half the cooked pancetta and stir gently.Step 4
Set a clean frying pan over a medium heat. Add a little butter to coat the base of the pan then add a large spoonful of batter per pancake and cook in batches for about 5 mins, flipping halfway through, until golden and puffed.Step 5
Serve topped with greek yoghurt, berries, remaining pancetta and honey.