Apple Bacon Pancake Pie Recipes

UPSIDE-DOWN APPLE BACON PANCAKE

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.

BACON AND APPLE PANCAKES (PANNEKOEKEN)

Steps:

• Mix flour, baking powder, salt and a little of the milk to a smooth paste. Slowly add the remaining milk, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
• Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale golden on both sides. Set aside and keep warm.
• Fry bacon in the pan until crisp. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some syrup on top.

DELORES'S APPLE PUFF PANCAKE PIE

Steps:

• Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside.
• In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy).
• In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high.
• Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet.

BACON BOURBON APPLE PANCAKES

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.

APPLE-CHEDDAR PANCAKES WITH BACON

Steps:

• In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese., Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

BOURBON, APPLE AND BACON PANCAKES

Steps:

• In 10-inch skillet, melt 3 tablespoons butter over medium-high heat. Add apple slices; stir to coat with butter. Sprinkle with brown sugar. Cook 5 minutes, stirring occasionally. Stir in 1 tablespoon bourbon and the bacon; continue to cook until apples are tender. Remove from heat; cover to keep warm.
• Meanwhile, in medium bowl, mix pancake ingredients just until blended. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
• In microwavable bowl or measuring cup, microwave syrup and 2 tablespoons bourbon on High until warm. Stir in 1 teaspoon butter until melted.
• Serve pancakes with bourbon-apple-bacon sauce and bourbon-maple syrup.

APPLE, BACON AND CHEDDAR WAFFLES

Steps:

• Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.
• Pour 1/2 cup batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker. Bake according to manufacturer's directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.
• Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

APPLE BACON PANCAKE PIE

Steps:

• Heat butter in a large frying pan.
• Add onion and bacon and cook until softened.
• Stir in pears, apples and thyme, and cook until heated through.
• Place flour in a small bowl.
• Add eggs and remaining milk and beat until smooth.
• Whisk in salt.
• Spread fruit over bottom of a 9x13-inch baking pan.
• Pour batter on top.
• Bake in 350°F oven for 30 minutes until puffed and lightly browned.
• Cut in squares and serve with warmed maple syrup.