Spamcakes Spam Pancakes Food

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BACON SPAM® AND POTATO PANCAKES



Bacon SPAM® and Potato Pancakes image

A delicious repurposing recipe using prepared mashed potatoes, pancake mix, eggs and SPAM® with bacon to make piping hot savory pancakes. Great when eaten hot or cold.

Provided by mis7up

Categories     Side Dish     Potato Side Dish Recipes

Time 16m

Yield 8

Number Of Ingredients 5

4 cups mashed potatoes
1 (12 ounce) can fully cooked luncheon meat with bacon (such as SPAM® with Bacon), diced
1 cup buttermilk pancake mix
2 eggs, lightly beaten
2 tablespoons vegetable oil

Steps:

  • Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl.
  • Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more.

Nutrition Facts : Calories 328 calories, Carbohydrate 31.4 g, Cholesterol 81.8 mg, Fat 17.6 g, Fiber 2 g, Protein 10.9 g, SaturatedFat 5.5 g, Sodium 1113.9 mg, Sugar 1.7 g

SPAMCAKES -- SPAM PANCAKES



Spamcakes -- Spam Pancakes image

Make and share this Spamcakes -- Spam Pancakes recipe from Food.com.

Provided by Molly53

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 cups pancake mix
1 cup milk
1 large egg
1 tablespoon vegetable oil
1 (7 ounce) can Spam, finely chopped

Steps:

  • Lightly grease and heat griddle.
  • In bowl, combine pancake mix, milk, egg and oil.
  • Stir in SPAM.
  • Using 1/3 cup for each pancake, pour batter onto hot griddle.
  • Cook until golden brown on bottom; turn and brown other side.
  • Keep hot until ready to serve cakes with syrup or honey.

Nutrition Facts : Calories 185.9, Fat 13.8, SaturatedFat 4.8, Cholesterol 61, Sodium 565.2, Carbohydrate 8, Fiber 0.2, Protein 7.4

PANCAKES



Pancakes image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast iron skillet or griddle over medium heat.
  • Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  • Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

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