Apple Bacon And Cheddar Pancakes Food

APPLE-CHEDDAR PANCAKES WITH BACON

Steps:

• In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese., Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

CHEDDAR PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., 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. Serve with applesauce if desired.

UPSIDE-DOWN APPLE BACON PANCAKE

Steps:

• Preheat oven to 375°. In an 8-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings., Add apple to drippings; cook and stir over medium-high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with bacon, brown sugar and cinnamon., In a large bowl, combine flour, sugar and baking powder. In a small bowl, combine egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Pour over apples., Bake until lightly browned, 20-25 minutes. Invert onto a serving plate. If desired, dust with confectioners' sugar and serve with syrup.

APPLE, BACON AND CHEDDAR PANCAKES

Steps:

• In a large bowl, mix flour, baking powder, and salt.
• In a small bowl, whisk melted butter, eggs and milk.
• Whisk milk mixture into flour mix to make a pancake batter.
• If it appears too thick, thin with a little more milk.
• Do not overbeat- the mixture should be slightly lumpy.
• Gently fold in apples, cheese, and bacon into pancake batter.
• Heat a large nonstick skillet lightly coated with some oil over medium high heat.
• Using a 1/4 cup measuring cup, pour into skillet.
• Cook pancake until done (about 3-4 minutes per side).
• Set aside, keep warm.
• Repeat with remaining batter.
• Serve pancakes with maple syrup.

CHEDDAR BACON AND APPLE PANINI

Steps:

• Heat panini press to medium-low heat.
• Spread Dijon on 4 slices of bread. Top with slices of Cheddar, 2 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top.
• Place on panini press and cook until cheese is slightly melted and bread is browned and crispy.

BACON, CHEDDAR, & CHIVE SAVORY PANCAKES

Steps:

• Cook the chopped bacon in a skillet until crispy. Drain the fat and set the bacon aside.
• Preheat a griddle (if using) or skillet over medium heat.
• Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted butter and mix thoroughly until well combined.
• Stir in baking powder, taking care to get it thoroughly mixed into the batter. Let the batter stand for 5 minutes.
• Add the cheese, cooked bacon, and chives into the batter, stirring until just combined.
• Pour the batter onto the preheated griddle/pan (see note below about adding butter); I like to use about 1/2 cup of batter per pancake, but you can go bigger or smaller depending on your personal preferences. Cook until the bottom is browned, the edges are looking solid, and bubbles are coming up through the center of the pancake. Flip over and cook for an additional 2 minutes or so, then set aside to cool.
• Garnish with sour cream, and additional cheese and chives.

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

APPLE PIE PANCAKES

Steps:

• In a medium saucepan, combine maple syrup and apples.
• Simmer over medium low heat while preparing pancakes, stirring occasionally.
• In a medium bowl, combine pankake mix and water.
• Stir in cheddar cheese and bacon bits.
• Using a 1/4 cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with cooking spray (butter is my favorite) Lightly brown on both sides.
• For each serving, place 2 pancakes on a plate and spoon about 1/3 cup syrup mix over top.