Skillet Pancakes With Canadian Bacon And Peaches Recipes

FLUFFY BACON & PEACH DUTCH BABY RECIPE - THE ULTIMATE BRUNCH PANCAKES

Steps:

• Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend well and then scrape down the sides after a few seconds. Blend for another 10 seconds. The batter will be quite loose and liquidy. Let the batter sit for 20 mins. This gives the flour a chance to absorb all the liquid.
• When you are ready to make the dutch baby, heat the oven to 425°F. Then heat your skillet on medium heat. When its hot, add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
• Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the peaches and brie on top of the batter then sprinkle the bacon and sugar on top. Place the skillet in the oven.
• Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
• You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar, cut into wedges and serve with maple syrup or jam.

SKILLET CANADIAN BACON AND POTATOES

Steps:

• In 10-inch deep-sided nonstick skillet, heat water and butter to boiling over medium-high heat. Stir in potato slices from mix; return to boiling. Boil 15 minutes.
• Do not drain potatoes. Stir in contents of sauce packet from mix, the milk, bacon and sugar snap peas. Return to boiling. Reduce heat to medium; cook 4 to 5 minutes longer, stirring occasionally, until sauce is slightly thickened.
• Sprinkle with contents of topping packet from mix. If desired, season to taste with pepper.

SKILLET PANCAKES WITH CANADIAN BACON AND PEACHES

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.

BAKED PANCAKE WITH PEACHES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a cast-iron skillet in the preheating oven.
• Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well.
• Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture.
• Bake in preheated oven until set in the middle, about 20 minutes.

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.

BAKED PEACH PANCAKE

Steps:

• In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth. , Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over. , Fill with peach slices and sprinkle with nutmeg. Serve immediately, with sour cream if desired.