UPSIDE-DOWN APPLE BACON PANCAKE
I frequently cook Sunday brunch for my husband and myself, and I am always experimenting with new recipes. Apples picked from our tree were the inspiration behind these sweet and savory pancakes, which my husband quickly declared a keeper. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In an 8-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings., Add apple to drippings; cook and stir over medium-high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with bacon, brown sugar and cinnamon., In a large bowl, combine flour, sugar and baking powder. In a small bowl, combine egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Pour over apples., Bake until lightly browned, 20-25 minutes. Invert onto a serving plate. If desired, dust with confectioners' sugar and serve with syrup.
Nutrition Facts : Calories 371 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 430mg sodium, Carbohydrate 46g carbohydrate (20g sugars, Fiber 2g fiber), Protein 10g protein.
APPLE, BACON AND CHEDDAR PANCAKES
Make and share this Apple, Bacon and Cheddar Pancakes recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix flour, baking powder, and salt.
- In a small bowl, whisk melted butter, eggs and milk.
- Whisk milk mixture into flour mix to make a pancake batter.
- If it appears too thick, thin with a little more milk.
- Do not overbeat- the mixture should be slightly lumpy.
- Gently fold in apples, cheese, and bacon into pancake batter.
- Heat a large nonstick skillet lightly coated with some oil over medium high heat.
- Using a 1/4 cup measuring cup, pour into skillet.
- Cook pancake until done (about 3-4 minutes per side).
- Set aside, keep warm.
- Repeat with remaining batter.
- Serve pancakes with maple syrup.
APPLE-CHEDDAR SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
- Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
- Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Nutrition Facts : Calories 492, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 89 milligrams, Sodium 1098 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 23 grams
APPLE-CHEDDAR PANCAKES WITH BACON
After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. -Kim Korver, Orange City, Iowa
Provided by Taste of Home
Time 20m
Yield 16 pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese., Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts : Calories 303 calories, Fat 16g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
BACON AND APPLE PANCAKES (PANNEKOEKEN)
Pancakes (pannekoeken) are a Dutch tradition. There are pancake houses all over the Netherlands. As a kid I loved to go to the pancake house. Typically they make the pancakes very large and serve them for any meal. The pancake is generally served with powdered sugar or heavy Dutch syrup (stroop), and the menu typically offers quite a variety including ham and pineapple, ham and cheese, apple and raisins, assorted fruit, mushrooms, or my favorite - bacon and apple. This recipe was posted on About.com by Karin Engelbrecht, their guide to Dutch Food.
Provided by PanNan
Categories Breakfast
Time 30m
Yield 8-10 large pancakes, 4-6 serving(s)
Number Of Ingredients 10
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.
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