Cornmeal Pancakes … just in time for Father’s Day!

Aren’t these the cutest little jack-o-lanterns? Well, they are really tangerines and a face drawn with a Sharpie marker … which is non-toxic. My friend, Gwen, made them … she is so clever!

We just got home from camping … which is where I made these yummy biscuits for breakfast. This was my second attempt … the first try ended up in the bacon syrup mixture being burnt beyond recognition … that is when I found out that my trailer’s 1966 oven had a mind of its own! There was smoke pouring out the windows and door … it looked like a Lucy episode. This time was very successful, here is the proof …

Hot out of the oven!

About 20 minutes later!!!

Let me apologize now for the lack of photos … I got sidetracked … it happens often … I wanted to make sure that nothing got burnt, this time. But, all of us thought that this was so yummy … it needed to be shared. I would describe it as a maple caramel bacon biscuit … wonderful and evil at the same time

The recipe is from King Arthur Flour … I simplified it by using store-bought biscuits. Here is a quick summary … and then the recipe with full directions.

First, make the maple-bacon syrup mixture and spread it in the bottom of a lightly greased square pan …

I used one tube of Jumbo biscuits and cut them in half (to make it easier) and arrange them in the pan on top of the syrup mixture …

Maple-Bacon Biscuits (adapted from King Arthur Flour)

1/2 pound bacon, cooked until medium-brown (or 6-8 strips of pre-cooked bacon)

1/4 cup brown sugar

2 tablespoons flour

3 tablespoons maple syrup

2 tablespoons melted butter

1 tube refrigerated biscuits (Jumbo or Grands – 8 count)

Preheat the oven to 450°F. Lightly grease an 8″ square or 9″ round pan.
Make the syrup … chop the cooked bacon into 1/2″ pieces. Combine the bacon with the brown sugar, flour, maple syrup and melted butter. Stir until well combined. Spread in the bottom of the prepared pan.
Cut the biscuits in half and arrange on top of the syrup mixture.
Bake 10-12 minutes or until biscuits are golden brown.
Remove the biscuits from the oven and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

Pancakes … that will melt in your mouth

14 Tuesday Jun 2011

Posted by sweetsimplestuff in Breakfast

≈ 4 Comments

Tags

breakfast, pancakes, recipes

Pancakes … or should I call them “mancakes” for Father’s Day? I made these for Sunday breakfast a few days ago and will probably make them again on Sunday, Father’s Day. Pancakes are the most requested breakfast by my hubby … at home or in a restaurant. Of course if it’s in a restaurant he usually eats the pancakes and then tells me that they were not as good as my pancakes … flattery wins every time!

Many years ago I always used a boxed pancake mix … then one day I opened the cupboard and there was no mix! So I opened up my trusty “Better Homes and Gardens New Cook Book” … that is actually very old … and made their Favorite Pancakes. They were very easy to make and tasted good. Why did I ever buy pancake mix? … I don’t know. I made them for several years … then I made a discovery that made these pancakes even better … a secret ingredient! This discovery was made by accident … I purchased a “different” baking powder … aluminum-free baking powder. It made the pancakes even better … lighter and fluffier.

Use a large mixing bowl and whisk the flour, sugar, salt and baking powder together …

In a separate medium bowl … beat the eggs (oops, I forgot), then whisk in the milk and oil …

Now pour the wet mix into the dry mix … whisk together until moistened … there will be small lumps … it’s OK … let the batter rest about 10 minutes … preheat the griddle to 350° (electric) or till hot … set the table … warm the syrup … have a cup of coffee …

While you were fiddling with the griddle and everything else … look what happened … the baking powder went to work … the batter expanded …

Remove the whisk … the batter is way too thick to use … using a spoon slowly stir while adding more milk (1/4 to 1/2 cup – maybe more) … until the batter reaches the consistency of cake batter … the batter will ”deflate” … oil the griddle if you like a crisp or crunchy edge on your pancake … pour about 1/4 cup of batter per pancake …

Let the pancakes cook until bubbles form … pop … and remain open …

Now flip them over … feel the top of the pancake … it should feel firm … when the firmness is gone and the bottom is golden … they are done and it’s time to eat …

Serve hot … with butter (if desired) … and warm syrup!

Pancakes

2 1/2 cups unbleached flour (or all-purpose)

2 tablespoons alluminum-free baking powder

2 tablespoons sugar

1 teaspoon salt

2 beaten eggs

1/4 cup canola oil

2 1/4 – 2 1/2 cups milk

Whisk together the dry ingredients. Combine egg, oil and 2 cups of the milk. Add the wet ingredients to the dry ingredients. Stirring until moistened, but will contain lumps. Let rest about 10 minutes. Slowly stir in more milk until desired consistency (like cake batter) is reached. Pour 1/4 cup per pancake on preheated griddle. Cook until bubbles pop and remain open. Flip and continue cooking until done. Makes about 16 4″ pancakes.

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Tag Archives: breakfast

Cornmeal Pancakes … just in time for Father’s Day!

Green Velvet Waffles

Maple-Bacon Biscuits & Jack-O-Lanterns

Pancakes … that will melt in your mouth

Pancakes

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