Bacon-Egg-And-Cheese-Stuffed Pancakes

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  • 12 ounces breakfast sausage links, casings removed and crumbled
  • 8 ounces bacon, chopped into 1/2-inch pieces
  • 1 2/3 cups all-purpose flour (see Cook’s Note)
  • 1/4 cup cornstarch
  • 1/4 cup confectioners’ sugar 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • Kosher salt and freshly ground black pepper
  • 1 1/4 cups milk
  • 3 tablespoons unsalted butter, melted
  • 14 large eggs
  • 1 cup shredded Cheddar
  • Maple syrup, ketchup and hot sauce for serving
  • 12 ounces breakfast sausage links, casings removed and crumbled
  • 8 ounces bacon, chopped into 1/2-inch pieces
  • 1 2/3 cups all-purpose flour (see Cook’s Note)
  • 1/4 cup cornstarch
  • 1/4 cup confectioners’ sugar 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • Kosher salt and freshly ground black pepper
  • 1 1/4 cups milk
  • 3 tablespoons unsalted butter, melted
  • 14 large eggs
  • 1 cup shredded Cheddar
  • Maple syrup, ketchup and hot sauce for serving

  1. Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
  2. Whisk the flour, cornstarch, confectioners’ sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
  3. Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
  4. Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
  5. Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Per Serving (excluding unknown items): 5928 Calories; 451g Fat (69.7% calories from fat); 335g Protein; 107g Carbohydrate; 1g Dietary Fiber; 6591mg Cholesterol; 13068mg Sodium. Exchanges: 4 Grain(Starch); 41 Lean Meat; 2 1/2 Non-Fat Milk; 61 Fat; 1/2 Other Carbohydrates.

https://www.foodnetwork.com/recipes/food-network-kitchen/bacon-egg-and-cheese-stuffedpancakes-3568441

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