PANCAKES WITH BACON AND MAPLE SYRUP
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
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.
SOUR CREAM PANCAKES
This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!
Provided by Emily Hughes
Categories Pancakes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
- Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
- In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
- Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
- Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!
Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg
SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP
Provided by Lillian Chou
Categories Breakfast Brunch Christmas Kid-Friendly Quick & Easy New Year's Day Birthday Shower Sour Cream Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make syrup:
- Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
- Make pancakes:
- Preheat oven to 200°F.
- Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
- Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
- Serve pancakes with warm syrup.
MAPLE-BACON OVEN PANCAKE
"For years, my mother has served tasty baked pancake for dinner," says Kari Caven of Coeur d'Alene, Idaho. "But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave."
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 392mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 8g protein.
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