Patranque Bread And Bacon Pancake From France Recipes

BUTTERMILK, SAUSAGE AND BACON PANCAKES

Steps:

• Preheat a griddle to 375 degrees F.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, butter and eggs and whisk until the lumps in the batter begin to disappear; don't overmix the batter though--a few lumps are fine. Let stand for 2 to 3 minutes. Fold the sausage crumbles into the batter.
• Grease the griddle with butter, wiping off any excess. Using a ladle, pour about 1/2 cup of pancake batter onto the griddle. Cook until bubbles appear at the top of the pancake, about 3 minutes. Carefully flip using a spatula. Continue to cook for about 2 more minutes. Transfer to a platter. Repeat this process with the remaining batter, adding more butter to the griddle as needed.
• In a small bowl, whisk together the maple syrup and bourbon.
• Serve the pancakes in a stack and top with the bacon, pecans and a drizzle of bourbon maple syrup.

UPSIDE-DOWN BACON PANCAKE

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.

BACON AND APPLE PANCAKES (PANNEKOEKEN)

Steps:

• Mix flour, baking powder, salt and a little of the milk to a smooth paste. Slowly add the remaining milk, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
• Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale golden on both sides. Set aside and keep warm.
• Fry bacon in the pan until crisp. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some syrup on top.

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.

CORN AND BACON PANCAKES

Steps:

• In a large bowl, combine the biscuit mix, sugar and cornmeal. In a small bowl, combine eggs and milk; stir into dry ingredients just until moistened. Stir in corn and bacon. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD

Steps:

• To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
• When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
• Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
• Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
• Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
• Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
• Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.

FRENCH TOAST PANCAKES

Steps:

• Heat 2 teaspoons oil in a griddle or skillet over medium-high heat.
• Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl; make a well in the center. Beat milk, egg, 2 tablespoons oil, and vanilla extract together in a separate bowl; pour into the well in the flour mixture and stir until batter is smooth.
• Drop about 1/4 cup batter per pancake onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PATRANQUE (BREAD AND BACON PANCAKE FROM FRANCE)

Steps:

• Remove the crusts from the bread & crumble coarsely. If the bread is very stale, it may be softened w/a sml amt of water. Slice cheese thinly. Set the bread & cheese aside.
• Cut the bacon into very sml pieces & cook in a non-stick frying pan over mod-heat till they are completely transparent & begin to crisp.
• Add bread to the pan & stir about to soak up the fat from the bacon & break up more.
• Add garlic. When it begins to brown, add cheese slices & stir well.
• Reduce heat, add salt & pepper to taste & allow to brown for about 10 minutes.
• When a crust has formed, turn pancake using a spatula & a plate so the other side can brown for 5-10 minutes.
• Slide pancake onto a plate, divide in 4 portions & serve immediately.
• SERVING SUGGESTION: Just a green salad was suggested, but I see mushrooms sauteed in garlic as another good choice to accompany this dish w/the salad.