Celebrate Shrove Tuesday With Chocolate Chip And Bacon Pancakes
As kids, some of our favorite nights were the ones when our mom cooked up Chocolate Chip Coconut Pancakes for dinner. We seriously felt like we’d hit the dinner jackpot. Over here, we find plenty of excuses to host Sunday brunch, be we don’t have dinner for breakfast nearly as often as I’d like.
But, tonight, there’s a frozen pizza in the freezer for Mr. Anti-breakfast-for-dinner and I’m making Chocolate Chip Bacon Pancakes for myself and the kids! And, yes, I said Chocolate Chip Bacon Pancakes. It’s like eating a chocolate covered pretzel, only meatier. Clearly, this isn’t the kind of dinner you’d make often, but it’s a fun treat every once in a while. Tonight feels like that kind of night. The following recipe is a basic buttermilk pancake recipe. You can substitute the chocolate and bacon with just about anything that strikes your fancy.
So, if the idea of chocolate and bacon, married in perfect pancake harmony, doesn’t float your boat, try cherries with a bit of vanilla, or bananas and pecans, or blueberries. 1. In a bowl, combine the buttermilk with the melted butter and beaten eggs. Slowly blend in the dry ingredients and stir until large lumps disappear.
2. Stir in bacon and chocolate chips (or your filling of choice). 3. Preheat a skillet or griddle over medium heat. Grease with a little butter. Pour about 1/4 cup of batter per pancake and cook until small bubbles start to appear on the top and the edges are cooked.
Flip and cook for a couple more minutes, until cooked through. Note: As you complete each batch, you can place the pancakes in a 200 degrees F. oven, to keep warm until all the batter has been cooked. Editor's note: to make buttermilk, stir 1 tablespoon of lemon juice or white vinegar in 1 cup of milk. Let stand at room temperature for 5 to 10 minutes.
Give it a quick stir, just enough to combine everything together. Heat a large non-stick frying pan lightly sprayed with oil or brushed with butter. To make sure the surface of your pan is hot enough, test the skillet with drops of water; they should “dance” lively before dissolving. Pour about three spoonful of batter per pancake on the hot surface and allow to cook for 2 min. Then, simply flip the pancake on the other side and cook for a further 1-2 min. Once ready, pour all over a generous amount of maple syrup, as the tradition calls.
Don’t forget to top them with your favorite ingredients, whether is chopped fruits, chocolate chips, homemade nutella, bacon or anything else you can think of! Nothing says breakfast like homemade american-style pancakes. This easy basic buttermilk pancakes recipe will help you recreate this weekend favorite in less than 10 minutes! This easy basic buttermilk pancakes recipe will help you recreate a weekend favorite in less than 10 minutes! 1. In a large bowl whisk together flour, baking powder, baking soda, salt. 2. Add eggs, buttermilk, and melted butter; whisk to combine. It's ok if the batter has small lumps.
3. Heat a non-stick frying pan over med-high heat and spray with oil. 4. Pour 3 large spoonful of the batter on the hot surface, and spread a little with the back of the spoon to form a round. 5. Cook for about 2 min, then flip the pancake on the other side and continue to cook for a further 1-2 min. 6. Transfer on a serving plate and serve with maple syrup and fresh fruits on top.
These Raspberry Chocolate Chip Buttermilk Pancakes make the perfect breakfast or brunch! It’s always a pleasure partnering with Eggland’s Best to bring you new recipes! Today, I am sharing a favorite pancake recipe that is such a great way to start your day! I love making a special breakfast (the most important meal of the day!) for the family to kick off the morning right! My pancakes use Eggland’s Best Eggs, the only egg with better nutrition, taste and freshness. We’ve used Eggland’s Best Eggs for years.
0 Response to "Celebrate Shrove Tuesday With Chocolate Chip And Bacon Pancakes"
Post a Comment