Pumpkin Bacon Pancakes Food

PUMPKIN PANCAKES

Steps:

• Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
• In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
• Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

PUMPKIN-BACON PANCAKES

Steps:

• Whisk 1/2 cup each whole wheat and all-purpose flours, 3/4 tsp baking powder, 1/2 tsp pumpkin pie spice, and 1/4 tsp each baking soda and salt in large bowl.
• Whisk 3/4 cup buttermilk, 1/2 cup pumpkin puree, 2 lg eggs, 2 Tbsp honey, and 1 Tbsp olive oil in another bowl. Gently stir buttermilk mixture into flour mixture.
• Heat cast-iron griddle coated with cooking spray over medium heat. In batches, drop heaping tablespoonfuls of batter onto griddle to form 3" pancakes (about 12). Cook until bottoms are golden, 2 minutes. Sprinkle with crumbled cooked bacon (from 2 strips). Flip and cook until bottoms are golden, 2 minutes longer.
• Finish cooking and keep warm in a 350°F oven, 5 minutes. Drizzle with maple syrup.

PUMPKIN PANCAKES & BACON BRUNCH WITH WALNUTS, VANILLA, AND SYRUP

Steps:

• Before You Cook Turn oven on to 375 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Separation is natural when shipping liquid eggs. Shake well before using. Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Bacon Line a plate with a paper towel. Place bacon on prepared baking sheet and bake until bacon is crispy, 10-12 minutes. Transfer to towel-lined plate. While bacon cooks, make pancake batter. 2 Make the Pancake Batter Whisk together 1/2 cup water, canned pumpkin, 1/8 tsp. salt, liquid egg, brown sugar, vanilla extract, pumpkin pie spice, and 1 Tbsp. olive oil in a large mixing bowl. Pour dry pancake mix into liquid egg-pumpkin mixture and stir until a moistened batter forms. Batter will be slightly lumpy. 3 Start the Pancakes Lightly coat a medium non-stick pan with cooking spray and place over medium-high heat. Pour 1/4 cup batter into hot pan and cook until bubbles form and the edges are dry, 1-3 minutes. 4 Finish the Pancakes Flip and cook pancake until browned on second side, 1 minute. Repeat with remaining batter, one at a time, using additional cooking spray as necessary. This recipe makes about 8-10 3" diameter pancakes. 5 Plate the Dish Stack pancakes on a plate. Top with walnuts, a pat of butter, and a drizzle of syrup. Serve bacon next to pancakes.

BACON PANCAKES

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.

FLUFFY PUMPKIN PANCAKES

Steps:

• In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
• In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
• Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.