Cheddar Bacon Cauliflower Pancakes Recipes

APPLE-CHEDDAR PANCAKES WITH BACON

Apple-Cheddar Pancakes with Bacon image

After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. -Kim Korver, Orange City, Iowa

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 16 pancakes.

Number Of Ingredients 7

Ingredients

2 large eggs
1 cup 2% milk
2 cups biscuit/baking mix
8 bacon strips, cooked and crumbled
2 large apples, peeled and shredded
1-1/2 cups shredded cheddar cheese
Butter and maple syrup, optional

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.

Nutrition Facts : Calories 303 calories, Fat 16g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

CHEDDAR BACON CAULIFLOWER PANCAKES

Cheddar Bacon Cauliflower Pancakes image

If you love potato pancakes but don't want all that starch, give this recipe a try. Starting with our Mashed Cauliflower makes prep a breeze. The end result is a pancake that's crisp outside yet rich and creamy inside. Bacon and Cheddar give it just the right flavor boost.

Provided by Green Giant

Categories Trusted Brands

Time 23m

Yield 6

Number Of Ingredients 5

Ingredients

1 (20 ounce) package Green Giant® Cheddar & Bacon Mashed Cauliflower
¾ cup flour
1 egg
3 medium (4-1/8" long)s green onions, chopped
2 tablespoons olive oil, divided

Steps:

Microwave Green Giant® Cheddar & Bacon Mashed Cauliflower 8 minutes or until softened.
Combine Mashed Cauliflower, flour, egg and green onion in medium bowl.
Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook pancakes (1/4 cup mixture per pancake) 6 minutes or until golden brown, turning once. Repeat with additional oil and batter.
Serve pancakes with sour cream, if desired.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 17.3 g, Cholesterol 46.8 mg, Fat 10.2 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 375.5 mg, Sugar 0.3 g

CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR

Creamy Cauliflower Casserole With Bacon and Cheddar image

Even the kids like this one. "Wow" We made only half of this one. There was plenty for everyone and even some left over.

Provided by The MysticWood

Categories Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 slices bacon, chopped and fried crispy
3 cups shredded cheddar cheese
1 tablespoon fresh parsley
salt
2 large cauliflower heads
4 ounces cream cheese
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon pepper

Steps:

Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
Heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and cauliflower, cook until tender. Drain and rinse with cold water. Transfer half to cutting board and roughly chop.
Melt cream cheese on low heat. Stir in heavy cream and remaining 2 1/2 cups of cheddar, cook until starts to melt.
Off heat stir in sour cream, cauliflower, 1/2 tsp salt and pepper. Transfer to a 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes.

BACON AND CHEDDAR CORNMEAL PANCAKES

Bacon and Cheddar Cornmeal Pancakes image

This recipe takes my grandmother's corn cake recipe and adds two of my favorite ingredients--Cheddar and crisp bacon--for an incredible breakfast taste extravaganza.

Provided by John Ater

Categories Breakfast and Brunch

Time 30m

Yield 16

Number Of Ingredients 12

Ingredients

1 (16 ounce) package bacon
1 cup all-purpose flour
1 cup cornmeal
¼ cup white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups milk
¼ cup vegetable oil
¼ cup plain yogurt, or to taste
2 large eggs
2 cups grated Cheddar cheese, divided
½ cup maple syrup, or to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
Serve with remaining Cheddar and syrup.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 24.6 g, Cholesterol 51 mg, Fat 13.5 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 5.4 g, Sodium 552.4 mg, Sugar 11 g

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