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.
UPSIDE DOWN APPLE SKILLET PANCAKE
Brunch is served! Switch up your classic pancakes with this simple Upside Down Apple Pancake.
Provided by Grace Vilches
Categories Breakfast & Brunch
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350F.
- Heat oven-safe skillet over medium heat. Add apples, syrup, butter and pumpkin pie spice. Cook 2-3 minutes, or until bubbly and apples are softened.
- Whisk together pancake mix and water in separate bowl. Pour over apples.
- Place pan in oven and bake 20 minutes, or until pancake is set. Remove from oven and let cool 5 minutes.
- Use a spatula to loosen pancake from skillet. Place large plate over top of skillet and flip to release pancake onto plate.
Nutrition Facts : Calories 140 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, Cholesterol 25 mg, Sodium 113 mg, Fiber 2 g, Sugar 12 g, SaturatedFat 3 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PINEAPPLE UPSIDE-DOWN PANCAKES
Steps:
- Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
- Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
- While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
- Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.
PUFFED APPLE PANCAKE
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Kid-Friendly Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
UPSIDE-DOWN PEAR PANCAKE
There's a pear tree in my yard that inspires me to bake with its fragrant fruit. This upside-down pancake works best with a firm pear, not one that is fully ripe. -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour and baking powder. In a separate bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until combined., Meanwhile, in a small ovenproof skillet, melt butter over medium-low heat. Sprinkle with sugar. Add pear slices in a single layer; cook 5 minutes. Spread prepared batter over pears. Cover and cook until top is set, about 5 minutes. , Transfer pan to oven; bake until edges are lightly brown, 8-10 minutes. Invert onto a serving plate. Sprinkle with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 197mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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.
APPLE OVEN PANCAKE
Here's sweet pancake made with apples and Original Bisquick® mix served with maple-flavored syrup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. In oven, melt butter in 10-inch ovenproof or cast-iron skillet, about 2 minutes. Add apples, brown sugar and cinnamon; toss to coat apples. (Pan will be very hot.) Bake 2 minutes longer; stir. Bake 3 minutes longer; stir again. Reduce oven temperature to 400°F.
- In large bowl, beat Bisquick mix, granulated sugar, buttermilk, lemon juice, vanilla and eggs with whisk or fork until blended. Pour over apples.
- Bake 25 to 30 minutes or until golden brown. Sprinkle with cinnamon-sugar. Cut into wedges. Drizzle with syrup. Serve immediately.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 24 g, TransFat 1 g
APPLE CINNAMON UPSIDE DOWN PANCAKE
Make and share this Apple Cinnamon Upside Down Pancake recipe from Food.com.
Provided by Northern_Reflectionz
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, 1 Tbsp sugar, baking powder and baking soda and salt in a bowl. Set aside.
- Whisk buttermilk, eggs, melted butter and vanilla.
- Mix into dry ingredients.
- Place in Fridge for 125 minutes.
- Peel, core and cut the apples into small wedges.
- Sprinkle with lemon juice.
- Mix 1/4 cup sugar and cinnamon. Sprinkle over apples.
- Place 3Tbsp butter in a skiller. Add apples and sugar/cinnamon mixture.
- Cook until sugar mixture is syrupy (approximately 3 minutes).
- Place apples in bottom of a round cake pan.
- Pour any remaining syrup over apples.
- Spoon batter over.
- Bake 20-30 mins at 350.
- Serve with Msple syrup.
Nutrition Facts : Calories 347.1, Fat 14.7, SaturatedFat 8.3, Cholesterol 137.5, Sodium 437.5, Carbohydrate 48.7, Fiber 3.4, Sugar 28.4, Protein 6.7
PINEAPPLE UPSIDE DOWN PANCAKE
Make and share this Pineapple Upside Down Pancake recipe from Food.com.
Provided by Honeym
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Bisquick, milk, white sugar, egg and vanilla extract in a bowl.
- Heat pan. Spray with Pam cooking spray.
- Pour 1/4 cup of batter for each pancake.
- Before flipping, sprinkle brown sugar and pineapple on each pancake.
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