Pancakes With Bacon And Maple Syrup Recipes

BACON PANCAKES WITH MAPLE SYRUP

Steps:

• Heat the vegetable oil and fry the bacon until crispy.
• Add the egg to a bowl. Add the milk, the flour, and some salt, then whisk until you have a pancake batter.
• Add the bacon into the batter and mix until even.
• Grease a skillet and spoon the batter into it, making small round pancakes.
• Fry on both sides for 1 minute.
• Serve with maple syrup.

PANCAKES WITH BACON AND MAPLE SYRUP RECIPE

Steps:

• Sift the flour, salt and sugar together in a bowl. Beat the eggs and milk together making sure you have made up the amount to 300ml. Slowly pour the eggs and milk into the flour and beat together until you have a smooth, creamy batter.
• Grill rashers of bacon for about 2-4 mins under a hot preheated grill.
• To make the pancakes, first test the heat of the pan by dropping a small amount of batter in. It should sizzle and cook in less than a minute. Drop a tablespoon of the batter into the pan and use a spoon to smooth it out. Repeat until you have as many as you can comfortably fit in the pan.
• Cook until bubbles start to appear on the surface of each pancake - about 3 to 4 minutes. Once you see the bubbles, flip the pancakes and cook for another minute or two until firm and golden
• As the pancakes are done, stack them immediately with cheese between them, so it has a change to melt on the surface. Layer with bacon rashers and liberally pour over maple syrup.

AMERICAN-STYLE PANCAKES WITH BACON AND MAPLE SYRUP

Steps:

• Place the flour, baking powder and caster sugar into a bowl and stir to combine.
• Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
• In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
• Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
• Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper.
• To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup.

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Steps:

• In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
• Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
• In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

MAPLE-BACON OVEN PANCAKE

Steps:

• In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.

MAPLE-BACON PANCAKES

Steps:

• Cook bacon in two batches in a large skillet over medium-low heat, turning occasionally, until crisp, 6 to 7 minutes. Drain bacon on paper towels, then break into 3/4- to 1-inch pieces. Reserve drippings, and wipe out skillet.
• Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs, and butter. Add to flour mixture, and whisk until just combined (batter will have lumps).
• Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer pancakes to a baking sheet, and keep warm in oven. Repeat with remaining bacon and batter. Serve with syrup.

BACON PANCAKES

Steps:

• Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
• In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
• Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.

BANANA PANCAKES WITH CRISPY BACON & SYRUP

Steps:

• Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
• Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.