BACON AND BRIE PANCAKES
Provided by fourseasonsofautumn
Time 20m
Number Of Ingredients 11
Steps:
- Preheat skillet to medium heat, about 325°F.
- In a small bowl, combine Paleo Baking Flour, baking soda, and salt. In a large bowl, whisk together eggs, 1/3 cup milk, oil, honey or maple syrup, and vanilla extract.
- Add flour blend and whisk thoroughly. If batter is too thick, add additional milk or water until it reaches a pourable consistency.
- Pour ¼ cup batter onto the preheated skillet. Cook for about 4 minutes, then flip and continue to cook for 3 minutes. Repeat until all batter is used. Makes eight 4-inch pancakes.
- Stack the pancakes two to three high. Add bacon and brie in between each pancake. Then place in a 400 degree oven for a few minutes until the brie just begins to melt.
BRIE-STUFFED PANCAKES WITH CRISPY BACON
Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They're great for Pancake Day or a weekend brunch
Provided by Liberty Mendez
Categories Brunch
Time 40m
Yield Serves 5 (2 pancakes per serving)
Number Of Ingredients 10
Steps:
- Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
- Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.
Nutrition Facts : Calories 632 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.3 milligram of sodium
PANCAKES WITH BACON AND MAPLE SYRUP
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield makes about 15 pancakes if cooked in a blini pan; or if not,
Number Of Ingredients 11
Steps:
- Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
- In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
- In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Or just put everything in a blender and blitz.
- In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to paper towels and cover with more paper towels (not because I'm fat-phobic - as if! - but because this will help them keep their requisite crispness). Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
- Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling.
- Pile the pancakes onto plate, wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.
BACON-EGG-AND-CHEESE-STUFFED PANCAKES
We¿ve packed all the fixings for an entire bacon, sausage, egg and cheese sandwich into one stick-to-your ribs pancake! Top these hearty flapjacks with hot sauce, ketchup and a drizzle of maple syrup for the perfect spicy, salty and sweet bite.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings (12 pancakes)
Number Of Ingredients 13
Steps:
- Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
- Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
- Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
- Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.
CRISPY BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
- Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
- Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.
BACON POTATO PANCAKES
Crispy potato pancakes with bacon and thyme.
Provided by champ
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
- Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
- Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
- Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.8 g, Cholesterol 74.7 mg, Fat 12.1 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.6 g, Sodium 187.8 mg, Sugar 1.3 g
BRIE-STUFFED PANCAKES WITH CRISPY BACON
Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They're great for Pancake Day or a weekend brunch
Provided by Liberty Mendez
Categories Brunch
Time 40m
Yield Serves 5 (2 pancakes per serving)
Number Of Ingredients 10
Steps:
- Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
- Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.
Nutrition Facts : Calories 632 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.3 milligram of sodium
BRIE STUFFED JACKET POTATOES
In an internet quest for the recipe for Brie-mashed potatoes, I came upon these little gems. I was only baking for two, so only used two potatoes, however, I forgot to scale down the remaining ingredients, which were slated to feed four (using 4 potatoes). My husband and I both agreed that these were the best things upon the plate tonight. From igourmet.com. Prep/Cook time does not include time for baking the potatoes.
Provided by skat5762
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling.
- Mix together potato flesh, Brie, salt, egg yolk and butter.
- Beat until well mixed, and return mixture to potato skins.
- Place upon a baking sheet, or preferably a baking stone.
- Put into a 375-degree oven for 15 minutes, or until filling is golden brown.
- Sprinkle with chopped chives.
Nutrition Facts : Calories 534.2, Fat 37, SaturatedFat 22.8, Cholesterol 186.6, Sodium 1068.2, Carbohydrate 37.7, Fiber 4.7, Sugar 1.9, Protein 14.6
CECYLIA ROZNOWSKA'S POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.
Provided by Molly O'Neill
Categories Mushroom Onion Potato Side Fry Thanksgiving Bacon Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
- 2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
- 3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
- 4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
- 5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.
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.
BRIE AND BACON SANDWICHES
Russ and I stopped at a tiny pub in the English countryside for lunch. The menu was limited and the chef under stress as a full coach had just arrived. We were told all we could have were sandwiches-these were unbelievable. They were made with thickly sliced artisan bread and came with a salad of bitter leaves and fries on the side. We really didn't need the fries! Australians and the English usually butter their bread but it's up to you.
Provided by JustJanS
Categories Breakfast
Time 10m
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Heat a pan over medium heat, cook bacon to your liking.
- Meanwhile butter bread if you wish; spread one side with a little chutney.
- Divide hot bacon between chutnied bread slices, top with cheese, bread and cut to serve.
- Eat at once.
- Good served with a green salad on the side.
Nutrition Facts : Calories 253.3, Fat 12.2, SaturatedFat 5.9, Cholesterol 30.5, Sodium 479.7, Carbohydrate 25.5, Fiber 1.2, Sugar 2.3, Protein 9.9
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
BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Provided by Chef John
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
- Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
- Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
- If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g
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