Apple Bacon Pancake Pie Food

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.

BOURBON, APPLE AND BACON PANCAKES

Steps:

• In 10-inch skillet, melt 3 tablespoons butter over medium-high heat. Add apple slices; stir to coat with butter. Sprinkle with brown sugar. Cook 5 minutes, stirring occasionally. Stir in 1 tablespoon bourbon and the bacon; continue to cook until apples are tender. Remove from heat; cover to keep warm.
• Meanwhile, in medium bowl, mix pancake ingredients just until blended. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
• In microwavable bowl or measuring cup, microwave syrup and 2 tablespoons bourbon on High until warm. Stir in 1 teaspoon butter until melted.
• Serve pancakes with bourbon-apple-bacon sauce and bourbon-maple syrup.

APPLE BACON PANCAKE PIE

Steps:

• Heat butter in a large frying pan.
• Add onion and bacon and cook until softened.
• Stir in pears, apples and thyme, and cook until heated through.
• Place flour in a small bowl.
• Add eggs and remaining milk and beat until smooth.
• Whisk in salt.
• Spread fruit over bottom of a 9x13-inch baking pan.
• Pour batter on top.
• Bake in 350°F oven for 30 minutes until puffed and lightly browned.
• Cut in squares and serve with warmed maple syrup.

APPLE-BACON PANCAKES WITH CIDER SYRUP

Steps:

• SYRUP:.
• Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
• Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
• Set aside.
• PANCAKES:.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl.
• Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
• Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
• Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter.
• Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.
• TIP:.
• Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
• Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.

BACON BOURBON APPLE PANCAKES

Steps:

• Heat 1 teaspoon canola oil in a skillet over medium heat; cook and stir apples, 1 tablespoon sugar, and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove skillet from heat.
• Whisk milk, butter, egg, bourbon, and vanilla extract together in a bowl. Sift all-purpose flour, oat flour, 1 tablespoon sugar, baking powder, and salt together in a separate bowl. Stir flour mixture into milk mixture until batter is well mixed; fold in apples and bacon.
• Heat remaining 1 teaspoon canola oil in a skillet over medium heat; drop batter, about 1/2 cup per pancake, onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

BACON AND APPLE PANCAKES (PANNEKOEKEN)

Steps:

• Mix flour, baking powder, salt and a little of the milk to a smooth paste. Slowly add the remaining milk, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
• Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale golden on both sides. Set aside and keep warm.
• Fry bacon in the pan until crisp. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some syrup on top.

BACON APPLE PIE

Steps:

• Preheat the oven to 400°F.
• Mix apple pie filling, sugar, cinnamon, nutmeg, and lemon juice in a bowl and pour into pie crust (in a pie pan or tin). Smooth with a spatula.
• Create bacon weave on top of pie: Lay two strips across the pie so that they intersect in the middle and are at right angles. Turn the pie so that the lower strip points toward you. Continue adding more bacon to the left and the right, creating an alternating over-under pattern with the single strip that runs side-to-side.
• At this point, there should five or six strips of bacon pointing toward the front of the pie and one strip running side-to-side which weaves over and under the other five or six strips.
• Begin laying a strip of bacon next to the on running side-to-side. Start at one end and create an over-under pattern opposite the first one by lifting up alternating strips, laying this piece down, and replacing the strips you lifted. Continue on both sides until the pie is completely covered in a bacon lattice with an alternating over-under weave.
• Trim the ends that hang over the sides. Save these trimmings for use in recipes that call for diced bacon (you can freeze them).
• Bake 45-60 minutes, or until bacon is crispy and completely cooked. You may want to bake this over a baking sheet in case apple or bacon grease ooze over the sides.
• Cool for 10 minutes before serving. Serve with caramel praline, dulce de leche, or similar ice cream. If desired, you can cooked up the bacon trimmings and garnish the ice cream with them.