Loaded Dinner Pancakes Food

LOADED DINNER PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Heat a very large skillet or a griddle over medium heat.
• Add the bacon to the skillet or griddle and cook, flipping occasionally, until rendered and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain, then break into bite-size pieces. Pour the bacon fat into a heatproof bowl or measuring cup, then wipe the skillet or griddle with paper towels.
• Meanwhile, whisk the flour with the baking powder, salt, black pepper and cayenne in a large bowl. Beat the eggs with the milk in a medium bowl until smooth. Stir the wet ingredients into the dry until just incorporated.
• Heat the skillet or griddle over medium heat, and then brush with some of the reserved bacon fat (or use oil if you do not have enough bacon fat). Scoop mounds of the batter in batches using a 1/3 cup measuring cup onto the skillet or griddle. Immediately scatter some of the bacon, scallions and cheese on top. Cook until little bubbles appear on the top of the pancakes, 2 to 3 minutes. Flip the pancakes with a spatula and cook until barely firm and browned on the bottom, about 2 minutes more. Transfer to a baking sheet, then transfer to the oven to keep warm.
• Serve the pancakes with sour cream and hot sauce, topped with more cheese and scallions.

DINER-STYLE BUTTERMILK PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

LOADED POTATO PANCAKES

Steps:

• Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
• In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
• Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.

EASY PANCAKES

Steps:

• Heat a griddle or large skillet over medium-low heat while you make the batter.
• Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
• Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
• Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.