Bacon & Cheddar Filled Pancakes
These savory filled pancakes are a snap to prepare using our ebelskiver pancake mix. Serve with scrambled eggs for a delicious breakfast or brunch.
- 8 oz. bacon slices
- 1 1/4 cups ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 2 Tbs. unsalted butter, melted, plus more for cooking
- 1 1/2 oz. cheddar cheese, grated
- 2 1/2 oz. cheddar cheese, cut into 1/2-inch cubes
In a fry pan over medium heat, fry the bacon until crispy, about 10 minutes. Drain on paper towels. Let the bacon cool, then coarsely chop.
Using the ebelskiver pancake mix, eggs, milk and the 2 Tbs. butter, prepare the pancake batter according to the package instructions. After folding in the egg whites, gently fold the bacon and the grated cheese into the batter.
Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1 cheese cube in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers or ebelskiver turning tools, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and cheese cubes. Makes about 22.