Loaded Dinner Pancakes Recipes
LOADED DINNER PANCAKES
Inspired by loaded baked potatoes, these dinner-worthy pancakes are studded with crispy bacon, sharp Cheddar and scallions. The addition of cayenne and freshly ground black pepper makes them extra savory. Serve a big green salad alongside to make a complete meal.
Provided by Justin Chapple
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Heat a very large skillet or a griddle over medium heat.
- Add the bacon to the skillet or griddle and cook, flipping occasionally, until rendered and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain, then break into bite-size pieces. Pour the bacon fat into a heatproof bowl or measuring cup, then wipe the skillet or griddle with paper towels.
- Meanwhile, whisk the flour with the baking powder, salt, black pepper and cayenne in a large bowl. Beat the eggs with the milk in a medium bowl until smooth. Stir the wet ingredients into the dry until just incorporated.
- Heat the skillet or griddle over medium heat, and then brush with some of the reserved bacon fat (or use oil if you do not have enough bacon fat). Scoop mounds of the batter in batches using a 1/3 cup measuring cup onto the skillet or griddle. Immediately scatter some of the bacon, scallions and cheese on top. Cook until little bubbles appear on the top of the pancakes, 2 to 3 minutes. Flip the pancakes with a spatula and cook until barely firm and browned on the bottom, about 2 minutes more. Transfer to a baking sheet, then transfer to the oven to keep warm.
- Serve the pancakes with sour cream and hot sauce, topped with more cheese and scallions.
LOADED POTATO PANCAKES
While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 pancakes
Number Of Ingredients 8
Steps:
- Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
- In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
- Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.
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