MAPLE-BACON PANCAKES
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
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
AMERICAN-STYLE PANCAKES WITH BACON AND MAPLE SYRUP
Wow - when you really don't want to hold back, pile all the toppings on these fluffy American pancakes.
Provided by James Martin
Categories Brunch
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the flour, baking powder and caster sugar into a bowl and stir to combine.
- Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
- In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
- Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
- Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper.
- To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup.
MAPLE-BACON PANCAKES
The sweetness in these pancakes comes from maple syrup instead of sugar. Pouring the batter over pieces of bacon makes this an all-in-one breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 9
Steps:
- Cook bacon in two batches in a large skillet over medium-low heat, turning occasionally, until crisp, 6 to 7 minutes. Drain bacon on paper towels, then break into 3/4- to 1-inch 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 pancakes to a baking sheet, and keep warm in oven. Repeat with remaining bacon and batter. Serve with syrup.
MAPLE-BACON OVEN PANCAKE
"For years, my mother has served tasty baked pancake for dinner," says Kari Caven of Coeur d'Alene, Idaho. "But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave."
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.
Nutrition Facts : Calories 190 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 392mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 8g protein.
BANANA PANCAKES WITH CRISPY BACON & SYRUP
Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Serves 4 (makes about 10 pancakes)
Number Of Ingredients 9
Steps:
- Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
- Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
Nutrition Facts : Calories 411 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.6 milligram of sodium
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