Pancakes With Bacon Bits Recipes

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SKILLET PANCAKES WITH CANADIAN BACON AND PEACHES



Skillet Pancakes with Canadian Bacon and Peaches image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 peaches, cut into wedges
1/2 cup packed light brown sugar
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/4 teaspoons baking powder Kosher salt
3 large eggs
1 1/4 cups milk
6 tablespoons unsalted butter, melted
1/2 cup large-curd cottage cheese, plus more for topping
6 ounces Canadian bacon, diced

Steps:

  • Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula.
  • Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes.
  • Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm.
  • Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese.

Nutrition Facts : Calories 690, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 220 milligrams, Sodium 1040 milligrams, Carbohydrate 93 grams, Fiber 2 grams, Protein 24 grams, Sugar 53 grams

PANCAKES WITH BACON AND MAPLE SYRUP



Pancakes with Bacon and Maple Syrup image

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

2 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon sugar
Pinch salt
1 1/3 cups whole milk
2 eggs
10 slices bacon or approximately 4 ounces wafer-thin-cut pancetta
1 to 2 teaspoons vegetable oil, for frying bacon
Butter, for frying pancakes
Best-quality maple syrup

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 POTATO PANCAKES



Bacon Potato Pancakes image

Meet the Cook: Potatoes are something I can eat anytime of day and almost any way. This recipe's one I came up with to go along with pigs in blankets several years ago. Our three children are grown, and John and I have five grandchildren. -Linda Hall, Hazel Green, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

5 to 6 medium uncooked red potatoes, peeled and shredded (about 3 cups)
5 bacon strips, cooked and crumbled
1/2 cup chopped onion
2 eggs, beaten
2 tablespoons all-purpose flour
Salt and pepper to taste
Dash ground nutmeg
Oil for deep-fat frying

Steps:

  • Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. , In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

Nutrition Facts : Calories 193 calories, Fat 13g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 113mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

BACON POTATO PANCAKES



Bacon Potato Pancakes image

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

4 slices bacon
4 Idaho potatoes, peeled and shredded
¼ cup all-purpose flour
2 eggs
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
salt and ground black pepper to taste
vegetable oil for frying, or as needed

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

SWEDISH OVEN PANCAKE WITH BACON



Swedish Oven Pancake With Bacon image

An easy and very tasty oven baked Swedish pancake with bacon - perfect for a busy weekend brunch or breakfast. Try to use high quality smoked bacon for a better flavour and taste.

Provided by French Tart

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb smoked back bacon
6 eggs
1 teaspoon salt
3 cups milk
2 cups plain flour

Steps:

  • Snip bacon into bite-sized pieces and spread in 9" x 13" baking or oven proof dish. Place in pre-heated 180C/375F oven until bacon is slightly crispy but not dried out.
  • Whilst the bacon is cooking, beat the eggs until frothy. Add salt, milk, and then the flour very gradually.
  • Remove bacon from oven. Gently pour the egg mixture over the bacon.
  • Return to oven for about 20 to 30 minutes, or until the pancake is puffed up & golden.
  • Serve immediately, whilst still puffed up.
  • For a traditional way of serving, garnish with: lingonberry jam, sour cream and brown sugar, or maple syrup.

Nutrition Facts : Calories 451.9, Fat 14.4, SaturatedFat 6.6, Cholesterol 304.6, Sodium 778.8, Carbohydrate 56.7, Fiber 1.7, Sugar 0.5, Protein 21.9

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

BACON CHEDDAR BISQUICK® PANCAKE BITES



Bacon Cheddar Bisquick® Pancake Bites image

Serve these super-easy-to-make bite-sized bacon cheddar pancake bites with syrup or a dusting of powdered sugar.

Provided by Stephanie Wise

Categories     Side Dish

Time 20m

Yield 16

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup real maple syrup
1 egg
4 bacon slices, crisply cooked, crumbled
1/4 cup shredded Cheddar cheese (1 oz)
Additional real maple syrup
Powdered sugar

Steps:

  • Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
  • In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add bacon and cheese; stir just until combined. A few lumps may remain.
  • Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
  • Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
  • Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

BACON BANANA PANCAKES



Bacon Banana Pancakes image

I had these at a great pancake house once and had to try and duplicate it. Awesome blend of sweet and salt. Serve with warm maple syrup.

Provided by JenniferK2

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 tablespoon vegetable oil
1/2 teaspoon vanilla
1 egg
1 1/2 cups bananas, ripe, coarsely chopped
1/2 lb bacon, cooked, drained and crumbled

Steps:

  • Combine first 5 ingredients in a large bowl; stir well.
  • Combine buttermilk, oil, vanilla and egg in a small bowl; mix well.
  • Add to flour mixture, stirring until smooth.
  • Fold in banana and bacon.
  • Spoon about 1/3 C batter for each pancake onto hot greased nonstick griddle.
  • Turn pancakes when tops are covered with bubbles and edges look cooked.

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