MAPLE-BACON OVEN PANCAKE
"For years, my mother has served tasty baked pancake for dinner," says Kari Caven of Coeur d'Alene, Idaho. "But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave."
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.
Nutrition Facts : Calories 190 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 392mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 8g protein.
BACON PANCAKES
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
- Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.
Nutrition Facts : Calories 305 g, Fat 13 g, Protein 12 g
BANANA PANCAKES WITH CRISPY BACON & SYRUP
Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Serves 4 (makes about 10 pancakes)
Number Of Ingredients 9
Steps:
- Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
- Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.6 milligram of sodium
BACON BANANA PANCAKES
I had these at a great pancake house once and had to try and duplicate it. Awesome blend of sweet and salt. Serve with warm maple syrup.
Provided by JenniferK2
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in a large bowl; stir well.
- Combine buttermilk, oil, vanilla and egg in a small bowl; mix well.
- Add to flour mixture, stirring until smooth.
- Fold in banana and bacon.
- Spoon about 1/3 C batter for each pancake onto hot greased nonstick griddle.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
MAPLE PANCAKES
"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. -Mary Colbath, Concord, New Hampshire
Provided by Taste of Home
Time 15m
Yield 6 pancakes.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup.
Nutrition Facts : Calories 486 calories, Fat 21g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 983mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein.
PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING
The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii
Provided by DrGaellon
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
- Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
- Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
- In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.
PANCAKES WITH BACON AND MAPLE SYRUP
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield makes about 15 pancakes if cooked in a blini pan; or if not,
Number Of Ingredients 11
Steps:
- Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
- In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
- In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Or just put everything in a blender and blitz.
- In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to paper towels and cover with more paper towels (not because I'm fat-phobic - as if! - but because this will help them keep their requisite crispness). Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
- Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling.
- Pile the pancakes onto plate, wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.
BUTTERMILK CORN PANCAKES WITH BACON & MAPLE SYRUP
Enjoy our buttermilk corn pancakes with bacon and maple syrup for an American-style brunch. If you can't get hold of buttermilk, you can easily make your own
Provided by Diana Henry
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2 - you'll need the oven to keep the pancakes warm later on. Put the cornmeal, flour, baking powder, eggs, buttermilk, melted butter and half the sweetcorn into the bowl of a food processor and pulse to combine (you want the corn to be chopped, not puréed). Stir in the spring onions and remaining corn.
- Heat two frying pans over a medium heat, and add about 1 tbsp oil to each. Ladle two pancakes, measuring about 10-12cm across, into each pan. Cook for about 3-4 mins until set and small bubbles form on top. Using a palette knife, flip the pancakes over and cook on the other side for 2-3 mins more. Transfer the cooked pancakes to a roasting tin or baking sheet lined with a double layer of baking parchment, and put in the oven to keep them warm.
- When all the pancakes are cooked, add a little more oil to the pans, then cook the bacon until golden on both sides. Serve alongside the pancakes, with the maple syrup drizzled over and some extra spring onions sprinkled on top.
Nutrition Facts : Calories 792 calories, Fat 48 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 4.3 milligram of sodium
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- Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
- In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
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- Place the bacon and jalapenos on the baking sheet and place in the oven for 20-25 minutes until the bacon is well cooked and crispy. Let cool slightly and crumble the bacon and deseed and chop the jalapenos and place to one side.
- Mix the flour, baking soda, sugar, salt and pepper in one bowl until combined. To another bowl add the buttermilk, egg and melted butter to another bowl and mix well.
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- Heat a non-stick skillet over medium-high heat and cook the bacon until crispy, about 1-2 minutes on each side. Then let cool until cool enough to touch and cut into 1/8-inch (0.3cm) pieces and set aside.
- In a large mixing bowl, whisk together the buttermilk, eggs, maple syrup, and vanilla until combined. Set aside.
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- Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar, mix and make a well in the centre. In another bowl whisk the eggs, then add the buttermilk and melted butter. Pour this into the well of dry ingredients and gradually whisk in. The batter is ready to use now or it can rest for an hour or so.
- Heat a large frying pan over a medium heat and oil it lightly. Drop large spoonfuls of the batter into the hot pan, leaving spaces between them. Cook for 1-2 minutes or until bubbles appear on the surface, then use a fish slice to turn them over and cook on the other side, until golden brown. Keep warm in a low oven while you cook the remaining pancakes.
- Meanwhile, in a separate pan, heat 1 tbsp oil and fry the bacon rashers until crisp. Serve the pancakes in stacks with rashers of crispy bacon and maple syrup to pour over.
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- Put an oven proof wire rack on a baking tray. Dip the bacon in maple syrup and let some of the excess drip off, then put on the wire rack. Make sure you keep the leftover maple syrup for serving.
- Cook the bacon in the oven for 20 minutes until crispy and golden (if you don't have a wire rack that's oven proof just put the bacon on the tray lined with baking paper).
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- Preheat oven to 400°F. Line a muffin pan with paper liners, then spray the liners with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the softened butter on medium speed until it is smooth, with no lumps.
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- Cook the pancakes, in your preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done.
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