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Bacon pepper pancakes with cheese sauce
Although bacon will always be my first choice for making these savory pancakes, feel free to substitute other cured meats. Ham, crumbled sausage meat, chopped salami or pepperoni are all good.
Course
Breakfast, Snack
Cuisine
Fusion
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
pancakes
Author
Connie Veneracion
Ingredients
75
grams
bacon
julienned
¼
cup
chopped bell pepper
2
tablespoons
thinly sliced scallions
1
cup
all-purpose flour
do not press into the measuring cup
¼
teaspoon
salt
2
teaspoons
sugar
2
teaspoons
baking powder
1
large egg
1
cup
milk
3
tablespoons
melted butter
For the cheese sauce
1
cup
grated cheese
any soft cheese should melt well but mozzarella is NOT recommended for this recipe
3 to 4
tablespoons
milk
Instructions
Cook the bacon, peppers and scallions
Heat a non-stick pan. Add the bacon and cook over medium heat until a little fat has been rendered.
Add the chopped bell pepper and scallions. Cook, stirring for about a minute. Transfer the mixture to a plate and cool.
Make the pancake batter
Stir together the flour, salt, sugar and baking powder.
In a mixing bowl, lightly beat the egg and milk.
Add the flour mixture and stir just until blended.
Fold in the melted butter.
Add the bacon mixture to the batter. Stir lightly to combine.
Reheat the pan (where some bacon fat goodness still covers the bottom) and start cooking the pancakes.
You should be able to make about eight pancakes with the ingredients given above.
Make the cheese sauce
Stir together the grated cheese and milk in a microwave-safe bowl.
Microwave on HIGH for about two minutes or just until the cheese is soft enough to be stirred into a thick, smooth sauce.
Serve the bacon pepper pancakes with cheese sauce
Stack the pancakes and pour some cheese sauce over them.
If you want added depth of flavor, color and texture, sprinkle in more sliced scallions and a little cayenne.