Tuesday, October 26, 2010

Maple Bacon Pan-Cake

So many great things about this dish…. It’s easy, it’s fast, it’s cheap, it’s something different and it’s good! It’s got the sweet/salty thing going on and what’s better than that?

This hot and tasty breakfast dish came to me from allrecipes.com about two months ago. I clipped it together with all the other recipes I’ve printed off myriad recipe sites that I one day mean to make – but this one called to me way more than any of the others. I mean, the thought of bacon and maple syrup together was enough to make me print it in the first place, but those things nestled in a hot, oven baked pan-cake – with cheese no less…finally this past Sunday I could ignore it no longer!

I must admit – I changed things up just a titch…I had ‘Hormel Real Bacon Pieces’ on hand so I used those instead of cooking up actual, raw bacon – which I didn’t have. I don’t think it made one bit of difference with the exception of it being faster and easier than if I’d had fried up the bacon myself. Also, the original recipe calls for cheese in it as well as on it – but I didn’t want my daughter to freak out about the se cheese before she had a chance to like this dish, so I left it off the top. She never knew it was inside and even though I figured I’d tell her afterward, I thought, “why?” Because I want her to continue to like it! Matter of fact, she asked me to use sausage next time in place of the bacon……done ;-)

Mapley-Bacony Pan-Cake

8 oz/ 1 cup bacon (REAL bacon ‘bits’ NOT ‘Bacos! Or actual cooked bacon, chopped into small pieces) - divided
1 cup baking mix – like Bisquik
¾ cup cheddar cheese – shredded
½ cup milk
1/3 cup maple syrup
2 T white sugar
2 eggs, slightly beaten
Additional maple syrup for drizzling

Preheat oven to 250 degrees and spray a 9” pie plate with non-stick cooking spray. Cook and crumble/chop bacon if necessary. Mix all ingredients – save for 1/3 of the bacon – in nixing bowl until combined. Pour into pie dish and bake on middle rack of oven for 12 minutes. Sprinkle top of pancake with remaining 1/3 cup bacon and bake an additional 5 to 7 minutes or until puffed and very light golden brown. Meanwhile, warm the additional maple syrup. Serve ‘pan-cake’ hot drizzled with hot maple syrup.

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