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Clonakilty Rasher, leek and cheese soufflé pancake

Clonakilty Rasher, leek and cheese soufflé pancake


Chef Eric Matthews from Chapter One restaurant has created this delicious brunch dish. This recipe is one that will impress anyone and it’s really simple to make. These light as a feather pancakes are made using potato, and are filled our Clonakilty Dry Cure Rashers, leeks and cheddar cheese. Finished with more rashers and a soft poached egg and served with some country relish. Perfect for the weekend or even a midweek treat.


Soufflé pancake:

  • 400g mashed potato
  • 50g salted butter
  • 120ml milk
  • 3 eggs
  • 4 egg whites
  • 3 tbsp strong flour
  • Salt to taste


  • 3 Clonakilty Traditional Dry Cure rashers, diced
  • 1/2 leek washed and sliced
  • 50g white cheddar, grated


  • 1 spring onion, sliced
  • 1-2 slices of Clonakilty Traditional Dry Cure rashers, cooked

Country relish:

This is Eric’s favourite recipe but feel free to use store-bought if you prefer

  • 800 grams tomatoes, chopped
  • 200 grams cherry tomatoes, chopped
  • 250 grams apples, chopped ( a mixture of cooking apples and cox’s apples)
  • 250 grams chopped yellow onion
  • 225 ml white wine vinegar (or distilled is fine)
  • 175 grams raisins
  • 300 grams granulated sugar
  • 2 teaspoon salt
  • 1 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground nutmeg
Pancake with Clonakilty Rashers, potato and leek


  1. In a bowl, combine all the pancake ingredients together except the egg white.
  2. In a separate bowl, whisk the whites until they form stiff peaks.This will take about 10 minutes by hand or else use an electric whisk. Use a spatula to gently fold these into the rest of the pancake mix.
  3. (You don’t have to use  a metal chef ring) Firstly, ladle a layer of pancake batter in a non-stick pan. Next add a generous layer of bacon, leek and cheese. Cover the mix with another layer of batter. Bake in the oven at 180c for approximately 12min.
  4. Grill or fry the rashers to serve alongside the soufflé pancake.
  5. To poach the perfect egg, use the deepest pot you have. Fill to about 4/5 the way up with boiling water and add a splash of white wine vinegar. When the water is simmering, slowly drop the egg into the water and poach for 2:30 minutes so that the centre is soft.
  6. Take the pancake out of the oven and serve whole for one or cut in half and share between two for a fantastic brunch starter!


Recipe courtesy of Chef Eric Matthews

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