Pancakes With Bacon Inside Recipes

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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



Bacon Pancakes image

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

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/4 cups buttermilk
2 tablespoons unsalted butter, melted
1 large egg
8 slices bacon
Pure maple syrup, (optional)

BACON FAT PANCAKES

Maybe you've heard of cooking your pancakes in leftover bacon fat, but here we're taking things to the next level and mixing bacon fat into the batter, too. Yep, that's right, this recipe replaces all the butter with bacon fat for fluffy, subtly salty-sweet results. Don't forget the warm maple syrup for serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Bacon Fat Pancakes image

Steps:

  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Beat the eggs in a separate bowl, then whisk in the milk and vanilla.
  • Melt the bacon fat in a large cast-iron skillet over medium heat. Pour the melted bacon fat into the milk mixture, then add the wet ingredients to the flour mixture and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter into the skillet to form a pancake. Add 1 or 2 more pancakes, making sure they're evenly spaced so they don't touch. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Remove to a plate.
  • Brush the skillet with a thin film of bacon fat. Repeat with the remaining batter, forming pancakes and brushing the skillet with bacon fat as needed between batches. Serve the pancakes with warm maple syrup.

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons strained bacon fat, plus more as needed for the skillet
Warm maple syrup, for serving

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



Pancakes with Bacon and Maple Syrup image

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.

2 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon sugar
Pinch salt
1 1/3 cups whole milk
2 eggs
10 slices bacon or approximately 4 ounces wafer-thin-cut pancetta
1 to 2 teaspoons vegetable oil, for frying bacon
Butter, for frying pancakes
Best-quality maple syrup

BACON-EGG-AND-CHEESE-STUFFED PANCAKES

We¿ve packed all the fixings for an entire bacon, sausage, egg and cheese sandwich into one stick-to-your ribs pancake! Top these hearty flapjacks with hot sauce, ketchup and a drizzle of maple syrup for the perfect spicy, salty and sweet bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings (12 pancakes)

Number Of Ingredients 13



Bacon-Egg-And-Cheese-Stuffed Pancakes image

Steps:

  • Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
  • Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
  • Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
  • Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
  • Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

12 ounces breakfast sausage links, casings removed and crumbled
8 ounces bacon, chopped into 1/2-inch pieces
1 2/3 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
Kosher salt and freshly ground black pepper
1 1/4 cups milk
3 tablespoons unsalted butter, melted
14 large eggs
1 cup shredded Cheddar
Maple syrup, ketchup and hot sauce for serving

BRIE-STUFFED PANCAKES WITH CRISPY BACON

Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They're great for Pancake Day or a weekend brunch

Provided by Liberty Mendez

Categories     Brunch

Time 40m

Yield Serves 5 (2 pancakes per serving)

Number Of Ingredients 10



Brie-stuffed pancakes with crispy bacon image

Steps:

  • Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
  • Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

Nutrition Facts : Calories 632 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.3 milligram of sodium

10 smoked streaky bacon rashers
300g self-raising flour
1 tsp baking powder
pinch of caster sugar
2 medium eggs, lightly beaten
300ml semi-skimmed milk
2 tbsp sunflower oil
25g salted butter, plus extra to serve
150g brie, thinly sliced
50g grated cheddar

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



Banana pancakes with crispy bacon & syrup image

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

8 rashers smoked streaky bacon (or pancetta strips)
140g self-raising flour
1 tsp baking powder
2 tbsp light soft brown sugar
2 ripe bananas , 1 mashed, 1 thinly sliced
2 large eggs
25g butter , melted, plus a little extra
125ml milk
maple syrup

EGGS AND BACON PANCAKES

Pancakes serve up a helping of bacon and eggs for a filling breakfast that can be on the table in only 30 minutes.

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 6



Eggs and Bacon Pancakes image

Steps:

  • Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
  • Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
  • For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
  • While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
  • Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.

Nutrition Facts : ServingSize 1 Serving

1 lb sliced bacon
2 cups Original Bisquick™ Mix
1 cup milk
6 eggs
Salt and pepper to taste
Real maple or maple-flavored syrup

BACON POTATO PANCAKES

Crispy potato pancakes with bacon and thyme.

Provided by champ

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8



Bacon Potato Pancakes image

Steps:

  • Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
  • Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
  • Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
  • Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.8 g, Cholesterol 74.7 mg, Fat 12.1 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.6 g, Sodium 187.8 mg, Sugar 1.3 g

4 slices bacon
4 Idaho potatoes, peeled and shredded
¼ cup all-purpose flour
2 eggs
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
salt and ground black pepper to taste
vegetable oil for frying, or as needed

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