Bacon Pancakes With Maple Peanut Butter Syrup Food

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PANCAKES WITH BACON AND MAPLE SYRUP



Pancakes with Bacon and Maple Syrup image

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

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

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.

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP



Bacon Pancakes with Maple-Peanut Butter Syrup image

Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that's made using Bisquick® mix and served with maple and peanut butter syrup.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 5

Number Of Ingredients 8

3 tablespoons peanut butter
1 tablespoon butter or margarine, softened
1/2 cup maple-flavored syrup
2 cups Original Bisquick™ mix
3/4 cup milk
1/4 cup maple-flavored syrup
2 eggs
1/2 cup real bacon pieces (from 3-oz package)

Steps:

  • In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
  • Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
  • In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

Nutrition Facts : Calories 510, Carbohydrate 71 g, Cholesterol 105 mg, Fat 2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 22 g, TransFat 2 g

MAPLE-BACON PANCAKES



Maple-Bacon Pancakes image

Make and share this Maple-Bacon Pancakes recipe from Food.com.

Provided by Meredith .F

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

12 slices bacon
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
2 cups low-fat buttermilk
1/2 cup pure maple syrup, plus more for serving
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted

Steps:

  • Cook bacon until crisp. Drain on paper towels, then break into 1" pieces. Reserve drippings and wipe out skillet.
  • Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs and butter. Add to flour mixture and whisk until just combined (batter will have lumps).
  • Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer finished pancakes to a baking sheet and keep warm in oven. Repeat with remaining ingredients. Serve with syrup.

Nutrition Facts : Calories 678.4, Fat 32.2, SaturatedFat 16.1, Cholesterol 160, Sodium 1292.6, Carbohydrate 80.9, Fiber 1.7, Sugar 29.9, Protein 16.6

BACON PANCAKES



Bacon Pancakes image

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

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)

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

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE



Bacon Pancake Strips with Maple-Peanut Butter Sauce image

Bacon and pancakes join together to create a fun, kid-friendly breakfast. The strips are easy for little hands to pick up and the sauce is delicious for dipping. The whole family will love this recipe!

Provided by themoodyfoodie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 12

8 slices bacon
½ cup maple syrup
⅓ cup peanut butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon olive oil
1 tablespoon melted butter, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Arrange bacon slices on the prepared baking sheet.
  • Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
  • Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
  • Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
  • Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
  • Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 59.9 g, Cholesterol 76.7 mg, Fat 26.9 g, Fiber 2.1 g, Protein 19 g, SaturatedFat 7.8 g, Sodium 1100.4 mg, Sugar 30.2 g

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