BACON, CHEDDAR, & CHIVE SAVORY PANCAKES
Wonderfully easy to make from scratch and easily adapted to a whole host of personalized ingredients, these pancakes are sure to be a dinner hit with kids and adults alike.
Provided by Sean
Categories Breakfast Brunch Main Course Main Dishes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 498 kcal, Carbohydrate 41 g, Protein 16 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 140 mg, Sodium 449 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SAVORY BACON CHEDDAR PANCAKES
Light and fluffy bacon cheddar pancakes are the perfect combo of savory and sweet. Fry the pancakes in the reserved bacon grease to give an even more intense bacon flavor!
Categories All Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cook bacon in a saute pan until crisp. Remove from pan, reserve the grease, and let bacon drain on paper towels. Crumble the bacon and set aside.
- In a large bowl whisk together the flour, baking powder, salt, and black pepper.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Add all of the wet ingredients into the bowl with the flour mixture all at once. Stir together just until combined. The batter will be lumpy. Place the bowl in the refrigerator for just about 5 minutes.
- Heat a large skillet over medium heat then add a few tablespoons of bacon grease. Once grease is hot, drop about 1/4 cup of batter per pancake into the skillet.
- Allow bubbles to form on top of the cakes and pop before flipping once to finish cooking on the other side.
- Top with shredded cheese, crumbled bacon, and real maple syrup or hot sauce.
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.
Nutrition Facts :
BACON & CHEDDAR POTATO PANCAKES
This is my own, simple recipe for some of the BEST potato pancakes. They're browned and crispy on the outside and creamy on the inside, with little bits of hickory smoked bacon and delicious cheddar. They are always a big hit! The key to making them is to leave them alone. Have your skillet at the right temperature, follow the...
Provided by Tere Gill
Categories Other Breakfast
Time 20m
Number Of Ingredients 4
Steps:
- 1. * NOTE: Use real, homemade https://www.justapinch.com/recipes/side/side-potatoes/mashed-potatoes-2.html?p=2 that have been refrigerated (the consistency should be firm.) This recipe will not work with instant mashed potatoes. Recipe may be doubled or tripled.
- 2. Gather and prep ingredients.
- 3. To a large, nonstick skillet, over medium-low heat, add butter.
- 4. In a medium size bowl, mix together mashed potatoes, bacon bits and cheese.
- 5. Divide into 4 equal portions. (If doubling or tripling recipe, work in batches. Do not overcrowd pan. Four pancakes per pan is ideal.)
- 6. Increase heat to medium/medium-high; one by one, form each portion into a ball, then flatten (as if making hamburger patties) and place in skillet with melted butter.
- 7. Fry the first side for approximately 5 minutes, until golden brown; carefully turn pancakes over and fry for additional 3 to 4 minutes, until golden brown on each side. (Do not attempt to turn the pancakes for a second time. They are fragile and you will probably end up with a mess.)
- 8. Carefully remove to serving plate. Serve as soon as possible or keep warm until served.
CHEDDAR BACON PANCAKES RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 10
Steps:
- Mix flour, cornmeal, baking powder, baking soda and salt. In separate bowl, mix buttermilk and egg. Add wet ingredients to dry ingredients; mix until just combined. Batter should have some lumps. Gently told in bacon and cheese. Preheat skillet over medium heat; brush with 11/2 tsp. butter or 1 tsp. oil. Using 1/4 cup measure, scoop batter onto warm skillet. Cook 2-3 minutes until small bubbles form on surface of pancake; flip. Reduce heat to medium-low; cook 1-2 minutes or until golden. Transfer to baking sheet; place in preheated 200°F oven to keep warm. Repeat with remaining batter.
CHEDDAR-AND-SCALLION SAVORY PANCAKES
Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.
- Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.
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
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
CRISPY CHEDDAR CAKES WITH BACON
These little cakes, with cheese and scallions, are perfect for warm-weather dining.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 50m
Yield Makes about 12 cakes
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Pour off fat into a bowl. Wipe skillet clean with a paper towel; set aside.
- Stir together cheese, sour cream, bell pepper, scallions, flour, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, cayenne, and egg yolks in a large bowl; set aside. In another large bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into reserved batter.
- Heat 2 tablespoons reserved fat (or vegetable oil) in skillet over medium heat until hot but not smoking. Working in batches of 3 or 4, pour 2 tablespoons batter into skillet for each cake; cook, turning once, until crisp, 8 to 10 minutes (add more fat or oil if skillet seems dry). Season with salt and pepper. Serve hot with reserved bacon.
CHEDDAR CORN PANCAKES
These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on "Road Food".
Provided by blucoat
Categories Breakfast
Time 15m
Yield 14 pancakes
Number Of Ingredients 10
Steps:
- Mix together the flour, sugar, baking powder, and salt.
- Beat the eggs and 1 cup of milk together. Stir in the melted butter.
- Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
- Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
- Serve hot with syrup.
Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 58.3, Sodium 650.3, Carbohydrate 14.1, Fiber 0.6, Sugar 1.6, Protein 7.1
SWEDISH OVEN PANCAKE WITH BACON
An easy and very tasty oven baked Swedish pancake with bacon - perfect for a busy weekend brunch or breakfast. Try to use high quality smoked bacon for a better flavour and taste.
Provided by French Tart
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Snip bacon into bite-sized pieces and spread in 9" x 13" baking or oven proof dish. Place in pre-heated 180C/375F oven until bacon is slightly crispy but not dried out.
- Whilst the bacon is cooking, beat the eggs until frothy. Add salt, milk, and then the flour very gradually.
- Remove bacon from oven. Gently pour the egg mixture over the bacon.
- Return to oven for about 20 to 30 minutes, or until the pancake is puffed up & golden.
- Serve immediately, whilst still puffed up.
- For a traditional way of serving, garnish with: lingonberry jam, sour cream and brown sugar, or maple syrup.
Nutrition Facts : Calories 451.9, Fat 14.4, SaturatedFat 6.6, Cholesterol 304.6, Sodium 778.8, Carbohydrate 56.7, Fiber 1.7, Sugar 0.5, Protein 21.9
BISQUICK BACON N CHEDDAR OVEN PANCAKE
Make and share this Bisquick Bacon N Cheddar Oven Pancake recipe from Food.com.
Provided by 4-H Mom
Categories Breakfast
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease jelly roll pan. 15 1/2 x 10 1/2 x 1 inch.
- Sprinkle bacon and cheese evenly into bottom of pan.
- Beat remaining ingredients with wire whisk, until well blended.
- Pour over bacon and cheese, spread batter to edges.
- Bake 14 to 16 minutes until light golden brown.
- Cut into 6 pieces, serve immediately.
Nutrition Facts : Calories 507.4, Fat 37.4, SaturatedFat 12.4, Cholesterol 117.7, Sodium 989.8, Carbohydrate 27.8, Fiber 0.8, Sugar 4.8, Protein 14.2
APPLE, BACON AND CHEDDAR PANCAKES
Make and share this Apple, Bacon and Cheddar Pancakes recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
APPLE-CHEDDAR PANCAKES WITH BACON
After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. -Kim Korver, Orange City, Iowa
Provided by Taste of Home
Time 20m
Yield 16 pancakes.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 303 calories, Fat 16g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
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