BACON CORN PANCAKES
Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia
Provided by Taste of Home
Time 30m
Yield 18 pancakes.
Number Of Ingredients 11
Steps:
- Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.
BACON AND SPRING ONION PANCAKES
This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe.
Provided by Noo8820
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix together everything except the oil to make a smooth batter.
- In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
- Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
- Flip pancake and cook the other side until it browns slightly.
- Repeat with the remaining batter until you have four large pancakes.
- Cut into wedges and serve hot.
Nutrition Facts : Calories 539.7, Fat 17.5, SaturatedFat 5.5, Cholesterol 230.5, Sodium 1018.3, Carbohydrate 71.9, Fiber 3.1, Sugar 3.2, Protein 21.3
BACON AND SAGE POTATO PANCAKES
Provided by Sunny Anderson
Categories appetizer
Time 45m
Yield about 12 pancakes
Number Of Ingredients 9
Steps:
- Special Equipment: Food Processor
- In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.
OVEN BIRTHDAY PANCAKE
Make and share this Oven Birthday Pancake recipe from Food.com.
Provided by Arlyn Osborne
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Line the bottom of a sheet pan with parchment paper and spray with nonstick spray.
- Add the Bisquick, milk, eggs, sugar, baking powder, vanilla extract, and salt to a large bowl and whisk to combine.
- Add the chocolate chips and ¼ cup sprinkles. Whisk.
- Pour the batter into the prepared sheet pan, making sure to spread evenly.
- Sprinkle the remaining 2 tablespoons of jimmies over top of the batter.
- Bake for about 10 minutes or until a toothpick comes out clean.
- Pipe swirls of whipped cream around the border.
- Serve with maple syrup.
Nutrition Facts : Calories 475.6, Fat 20.4, SaturatedFat 8.3, Cholesterol 105.2, Sodium 1053, Carbohydrate 59.9, Fiber 2.1, Sugar 24.7, Protein 11.8
ONION POTATO PANCAKES
"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 6-8 servings (12 pancakes).
Number Of Ingredients 9
Steps:
- In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SIMPLE CARAMELIZED ONION PANCAKES
I came up with this looking for an inexpensive lunch dish and or a quick bread accompaniment for stews and stir fries. My kids love them anytime of day or night, hot or cold, with mustard, ketchup, or sweet chili sauce or just in the hand and out the door.
Provided by Maeven6
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dice the onion coarsely or slice.
- Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color.
- Add your tarragon or herbs in the last 5 minutes of this process.
- Let the onions cool and prepare the batter.
- In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside.
- In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine.
- Now stir in the cooled caramelized onions and herbs.
- Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F.
- Serve with stew, as lunch, snack, or breakfast.
FRIED SPRING ONION PANCAKE
I like this recipe because it uses only a few simple ingredients. This is a common Chinese Appetizer -- cooked and sold in the Chinese-equivalent of a New York hotdog stand. They go for around $0.10 each in China and are typically purchased as a light breakfast or a quick snack between meals.
Provided by inane5
Categories Breakfast
Time 1h45m
Yield 9-12 pancakes
Number Of Ingredients 5
Steps:
- Boil 1 cup of water; Add 1/4 cup of cold water to the boiled water.
- Put 3 cups of flour into a large bowl; Slowly pour approximately 1 cup of the hot water into the flour and stir the bowl while you pour.
- Knead until all of the flour in the bowl has joined the dough; (It may seem like there is too little water at first, but be patient; The dough will be kind of hot when kneading; When you are done, your dough should not be sticky and should look grayish).
- Cover the ball of dough with 2 layers of moist paper towels; Leave covered for at least 1 hour; After an hour or so, the dough should have transformed from gray to white; (You can use the wait-time to prepare the next step).
- Have your chopped onions and cooking oil ready in small bowls; Make sure your rolling pin and rolling board are floured; The steps to follow will need to be repeated until all of the ingredients are used up.
- Make a ball of dough 6-10 ounces in volume; (6 ounces will give you a pancake the size of a CD and will allow you to o fry 2-3 of them at the same time;) Make sure you re-cover the bowl each time you remove some dough.
- Use the roller to flatten the ball into a round circle 2-mm thick; Sprinkle salt (you decide how much) uniformly over the'circle;' Use the roller to roll the salt crystals into the dough.
- Brush a thin amount of cooking oil uniformly over the circle; Then sprinkle 1-2 teaspoons of chopped onion uniformly over the circle; (Read the next step before applying the onions, so as to better understand how much onions to apply).
- Roll the circle into a cylinder; (If you put too much onion, it won't roll well) Gently squeeze as much air out of the'cylinder' as you can; Pinch the ends so the onions wont fall out; (If the sides of your cylinder start popping holes, you made the circle too thin, but don't worry).
- Roll the cylinder along the length and tuck the outer-end into the roll; Your creation should look like a snail shell and be shaped like a rollerskate wheel.
- Rest the'wheel' on its face and use your roller to flatten it into a pancake, around 4-5 mm thick; Don't be worried if onions start spilling out when you flatten.
- Brush your frying pan with cooking oil and fry on low heat; Turn when the bottom is crispy; The final pancake should be crispy on the outside, with a few burn spots on the surface, and dense and chewy on the inside.
- I recommend tasting the first one to decide if you want to add more salt or onion, or if you want to make the pancake thicker or thinner.
Nutrition Facts : Calories 232.1, Fat 6.5, SaturatedFat 0.9, Sodium 2.4, Carbohydrate 37.5, Fiber 1.4, Sugar 0.2, Protein 5.1
POTATO & SPRING ONION BREAKFAST PANCAKES
This Irish-inspired breakfast, brunch or alternative side dish is based on 'boxty', or potato cakes
Provided by Good Food team
Categories Breakfast, Brunch, Side dish, Supper
Time 45m
Yield Serves 2 (makes 6 pancakes)
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
- Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve.
- In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes.
- Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs - with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.
Nutrition Facts : Calories 553 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 4.3 milligram of sodium
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TOP 15 SAVOURY PANCAKE RECIPES | BBC GOOD FOOD
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Estimated Reading Time 6 mins
- Okonomiyaki. Cabbage and bite-sized chunks of cooked pork belly make this okonomiyaki (Japanese savoury pancake) a real winner, especially when covered in lashings of mayonnaise, shredded seaweed and bonito flakes.
- Savoury vegan pancakes. The secret to our fluffy savoury vegan pancakes? Plant milk and olive oil. They make just as good a batter as eggs and milk, promise!
- Eggs benedict pancakes. Are you a fan of eggs benedict? We've taken this classic brunch dish to the next level by serving it in a stack of fluffy American-style pancakes.
- Pancake cannelloni. Give your pancakes an Italian-style twist with our pancake cannelloni. This family supper is everything we want from a meal; warm, cheesy and satisfying in every way.
- Potato pancakes. Potatoes may not be the first ingredient you think of when it comes to pancakes, but they really are a great way to use up leftover mash.
- Crispy pancakes with creamy chicken & bacon. Your favourite 90s throwback meal just got an upgrade. These baked beauties are filled with chestnut mushrooms, bacon and creamy chicken.
- Buckwheat crêpe madames. Looking for a gluten-free brunch option? These light and crispy buckwheat galettes offer an inventive take on the popular croque madame sandwich.
- Sweet potato masala dosa with coconut raita. Our sweet potato masala dosas are savoury Indian pancakes, traditionally eaten for breakfast or as a tasty snack to keep you going until dinner.
- Spinach pancakes with harissa yogurt & poached eggs. Give your brunch a flavour twist with these gorgeous nutmeg-spiced spinach pancakes. Served with a punchy rose harissa yogurt and runny egg, this is a recipe worth getting out of bed for!
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