Bacon & Cheddar Filled Pancakes
These savory bacon and cheddar filled pancakes are a delightful twist on a classic breakfast favorite. Crispy bacon and gooey cheddar cheese are folded into a fluffy pancake batter, creating a harmonious blend of flavors. Each pancake is cooked to golden perfection, with a molten cheese cube surprise in the center. Perfect for a leisurely weekend brunch or a special breakfast treat, these filled pancakes are bound to impress your taste buds.
— Constant Cookbook
Ingredients
- 8 oz. bacon slices
- 1 1/4 cups ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 2 Tbs. unsalted butter, melted, plus more for cooking
- 1 1/2 oz. cheddar cheese, grated
- 2 1/2 oz. cheddar cheese, cut into 1/2-inch cubes
Instructions
- In a fry pan over medium heat, fry the bacon until crispy, about 10 minutes. Drain on paper towels. Let the bacon cool, then coarsely chop.
- Using the ebelskiver pancake mix, eggs, milk and the 2 Tbs. butter, prepare the pancake batter according to the package instructions. After folding in the egg whites, gently fold the bacon and the grated cheese into the batter.
- Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1 cheese cube in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers or ebelskiver turning tools, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and cheese cubes. Makes about 22.
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