Bacon Cheddar Pancakes
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
5 mins
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Total time
15 mins
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Ingredients
1 cup Kinnikinnick Pancake and Waffle Mix (185 g)
1 large egg (56 g)
2 tbsp vegetable oil (30 g)
¾ cup water (180 g)
6 strips bacon - cooked/chopped (150 g)
⅓ cup cheddar cheese - shredded (36 g)
2 tbsp fresh parsley - chopped (6 g)
2 tbsp fresh chives - chopped (2 g)
1 tsp black pepper (2 g)
Optional: serve with sour cream
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Directions
- Preheat electric griddle or stove top griddle to 350°F (176°C). Coat griddle lightly with cooking spray or butter.
- In a small bowl, combine bacon, cheddar, chives, parsley and pepper. Mix until combined. Set aside.
- In a separate bowl, combine egg, ¾ cup water and oil. Whisk until combined. Add Kinnikinnick Pancake and Waffle Mix, whisk until combined.
- Fold in bacon cheddar mixture, mix just until combined.
- Drop batter onto preheated cooking surface. Flip pancake when edges begin to curl and top bubbles (keep warm in oven).
- Top prepared pancakes with sour cream.
Yields 6 pancakes
Tips & Variations
- Add some veggies for a completely different taste.
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