UPSIDE-DOWN BACON PANCAKE
Make a big impression when you present one family-sized bacon pancake. The brown sugar adds sweetness that complements the salty bacon. If you can fit more bacon in the skillet and want to add more, go for it. -Mindie Hilton, Susanville, California
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon. Remove drippings, reserving 2 tablespoons. Return bacon to pan with reserved drippings; sprinkle with brown sugar., In a small bowl, combine pancake mix and water just until moistened. Pour into pan., Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with maple syrup and butter if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 802mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.
UPSIDE-DOWN APPLE BACON PANCAKE
I frequently cook Sunday brunch for my husband and myself, and I am always experimenting with new recipes. Apples picked from our tree were the inspiration behind these sweet and savory pancakes, which my husband quickly declared a keeper. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In an 8-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings., Add apple to drippings; cook and stir over medium-high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with bacon, brown sugar and cinnamon., In a large bowl, combine flour, sugar and baking powder. In a small bowl, combine egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Pour over apples., Bake until lightly browned, 20-25 minutes. Invert onto a serving plate. If desired, dust with confectioners' sugar and serve with syrup.
Nutrition Facts : Calories 371 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 430mg sodium, Carbohydrate 46g carbohydrate (20g sugars, Fiber 2g fiber), Protein 10g protein.
MAPLE BACON UPSIDE DOWN CAKE
Maple and bacon come together in this upside-down cake that's made using Betty Crocker™ Super Moist™ cake mix - a distinctive dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
- Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
- In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.
Nutrition Facts : Calories 330, Carbohydrate 47 g, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg
THE ORIGINAL PANCAKE HOUSE APPLE PANCAKE RECIPE - (3.7/5)
Provided by Marylee
Number Of Ingredients 9
Steps:
- 1 In a mixing bowl, add flour, milk, vanilla and eggs. Mix well. 2 In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. 3 Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees. 4 When the butter is completely melted remove from oven. 5 Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff. 6 Remove the half-way cooked batter from the oven and now add the apple mixture to it. 7 Just simply place the apples all over the top of the batter. 8 Next, cover the entire service with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.
UPSIDE-DOWN FRENCH TOAST
A variation of the Upside Down Pineapple French Toast. I use sourdough and rye bread for this, but it's tasty with most breads. From "My Great Recipes" packet #36.
Provided by House
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 8-9 inch square pan in oven as it preheats.
- Sprinkle with brown sugar.
- Lay pineapple slices over brown sugar, spacing evenly.
- Beat eggs, milk and salt until blended.
- Soak 4 bread slices in milk mixture until soft, using all of the mixture.
- Arrange bread on top and pour extra milk mixture over the bread.
- Bake at 400 degrees for 25 minute or until set and lightly browned.
- Invert entire pan onto large serving platter. Or with pancake turner, lift each serving and invert onto heated individual serving plates. Garnish with parsley(I never do this though).
- Good with syrup, bacon, coffee, juice, tea or milk.
Nutrition Facts : Calories 240.6, Fat 10.2, SaturatedFat 5.3, Cholesterol 125.3, Sodium 339.6, Carbohydrate 31.6, Fiber 1, Sugar 18, Protein 6.3
BACON BOURBON APPLE PANCAKES
Served with warm maple syrup these hearty apple pancakes with that hint of bacon and bourbon were quite the hit for our first chilly fall Sunday morning breakfast!
Provided by Cat Hill
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 teaspoon canola oil in a skillet over medium heat; cook and stir apples, 1 tablespoon sugar, and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove skillet from heat.
- Whisk milk, butter, egg, bourbon, and vanilla extract together in a bowl. Sift all-purpose flour, oat flour, 1 tablespoon sugar, baking powder, and salt together in a separate bowl. Stir flour mixture into milk mixture until batter is well mixed; fold in apples and bacon.
- Heat remaining 1 teaspoon canola oil in a skillet over medium heat; drop batter, about 1/2 cup per pancake, onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 38 g, Cholesterol 71.6 mg, Fat 14 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 864.5 mg, Sugar 14.3 g
APPLE UPSIDE DOWN PANCAKE
Steps:
- Preheat your oven to 400 F / 200 C.
- Peel, core and thinly slice the apples.
- In a 10-inch skillet, melt the butter over medium heat. Add the sugar and cinnamon and stir to distribute evenly.
- Add the sliced apples, cover, and cook for about 5 minutes, or until the apples are tender and a rich syrup has formed. Stir gently once or twice during cooking.
- Remove the pan from the heat. Push the apples to distribute them evenly over the bottom of the pan. If you like, you can take the time to arrange them in a pattern.
- In a medium-sized bowl, combine the flour with the sugar, baking powder, and salt. Add the egg yolks and milk, whisking until smooth.
- With an electric mixer, beat the egg whites to soft peaks. Gently fold the egg whites into the flour mixture, then spread the pancake batter over the cooked apples. Place the pan in the preheated oven and bake for 10 to 15 minutes, or until golden and puffy.
- Remove the pan from the oven and use a rubber spatula to loosen the pancake from the sides of the pan. Invert a serving plate over the frying pan then carefully hold the pan and plate together and flip them over so that the cake releases onto the plate.
- Serve warm or at room temperature. For best texture, the pancake is best eaten the same day. For other apple treats, try these popular Moroccan offerings including the French apple tart with pastry cream and chaussons aux pommes.
Nutrition Facts : Calories 241 kcal, Carbohydrate 29 g, Cholesterol 165 mg, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, Sodium 329 mg, Fat 11 g, ServingSize 6 slices (6 servings), UnsaturatedFat 5 g
GRILLED BACON-TOMATO SANDWICHES
Steps:
- Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches.
- In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
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- Preheat oven to 350 degrees F. Butter and flour a 10-inch round cake pan; set aside. Cut 4 slices of cooked bacon in half, chopping the rest and setting it aside in a bowl.
- In a small saucepan set on high heat, bring maple syrup and cinnamon to a boil. Reduce heat to low and simmer until very thick and reduced to ¾ cup, about 20 minutes.
- Pour the syrup into the cake pan and immediately arrange apple slices and bacon halves in 2 concentric circles, slightly overlapping as you layer. Leave pan on top of the hot stove while you finish the cake batter.
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