Spicy Bacon Jam Pancakes with South Devon Chilli Farm

You might have seen my 10 Alternative Pancake Toppings, in which I explored sweet and savoury pancakes in a creative way. Well, the South Devon Chilli Farm reached out to me and asked if I’d be up for creating a spicy, savoury pancake.

As a fan of their products already, I said yes, of course!

This concoction came to me almost immediately (after momentarily toying with a sweet and spicy ordeal) and I thought it would be the perfect thing for brunch.

Spicy bacon jam is, I think, a bit underrated. I see it on menus occasionally, but it doesn’t seem to have had it’s full moment, like its spicy cousin hot honey has. So I set to work figuring out how to plate an impressive stack of pancakes that would be fit for any bottomless brunch…

Use your favourite recipe for fluffy pancakes – I’m not re-inventing the wheel and/or teaching you how to suck eggs (except the amazing St. Ewe Rich Yolk egg that sits atop this stack)!

HOW TO MAKE SPICY BACON JAM

Ingredients (serves 2)

3tbsp South Devon Chilli Farm Chilli Jam

½ pack Smoked Streaky Bacon

2 x St. Ewe Rich Yolk Eggs

Handful Chives, finely chopped

1 Avocado, sliced

Pinch SDCF Aleppo Flakes

Method:

1. Make your pancakes and keep them warm in an oven while you make the topping.

2. Chop the bacon into small pieces, try and separate it out with your fingers if you can. In a small frying pan, cook it until it is bubbling, brown, and crispy.

3. Meanwhile, gently warm the chilli jam in a small saucepan. Then, when the bacon is ready, add it to the pot and stir to combine. Leave this on a low heat to cook a little, it will begin to candy.

4. Give the frying pan a wipe, heat up a little olive oil, and fry the eggs until cooked through with a yummy yolk.

5. To serve, stack three pancakes and place one fried egg on top. Add a generous spoonful of the spicy jam and, if you like spice, add a sprinkle of the Aleppo flakes. Top with a generous dash of the chives and ½ the avocado.

I find the avocado was the perfect cool, creamy accompaniment for the heat of the chilli, though you could serve this with any number of garnishes. I also have it on good authority that the Aleppo flakes work exceptionally well in scrambled eggs, so those would be a great alternative. Enjoy!

If you haven’t already, check out the full series on Instagram, where I go into more depth about the recipes for each dish in this series.