Loaded Dinner Pancakes Recipes

LOADED DINNER PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Heat a very large skillet or a griddle over medium heat.
• Add the bacon to the skillet or griddle and cook, flipping occasionally, until rendered and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain, then break into bite-size pieces. Pour the bacon fat into a heatproof bowl or measuring cup, then wipe the skillet or griddle with paper towels.
• Meanwhile, whisk the flour with the baking powder, salt, black pepper and cayenne in a large bowl. Beat the eggs with the milk in a medium bowl until smooth. Stir the wet ingredients into the dry until just incorporated.
• Heat the skillet or griddle over medium heat, and then brush with some of the reserved bacon fat (or use oil if you do not have enough bacon fat). Scoop mounds of the batter in batches using a 1/3 cup measuring cup onto the skillet or griddle. Immediately scatter some of the bacon, scallions and cheese on top. Cook until little bubbles appear on the top of the pancakes, 2 to 3 minutes. Flip the pancakes with a spatula and cook until barely firm and browned on the bottom, about 2 minutes more. Transfer to a baking sheet, then transfer to the oven to keep warm.
• Serve the pancakes with sour cream and hot sauce, topped with more cheese and scallions.

LOADED POTATO PANCAKES

Steps:

• Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
• In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
• Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.

SUNNY'S EASY BAKED AND LOADED PANCAKE WITH LEMON MAPLE GLAZE

Steps:

• For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop.
• Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature.
• Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes.
• For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake.