Pancakes stuffed with sausage and cheese in a frying pan
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 842, total fat 53 G., saturated fats 21 G., proteins 38 G., carbohydrates 51 G., fiber 1 G., cholesterol 538 mg, sodium 1251 mg, sugar 17 G.
Calories 842, total fat 53 G., saturated fats 21 G., proteins 38 G., carbohydrates 51 G., fiber 1 G., cholesterol 538 mg, sodium 1251 mg, sugar 17 G.
Each of these pancakes is loaded with all the ingredients of a morning sandwich: bacon, sausage, egg, and cheese. Serve them for breakfast drizzled with hot sauce, ketchup, and maple syrup for the perfect balance of savory, salty, and sweet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g raw pork sausages without shells
- 220 g bacon, cut into 1 cm pieces.
- 1 and 2/3 cups premium flour
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 1 tbsp. baking powder
- 1/4 teaspoon of baking soda
- Coarse salt and freshly ground black pepper
- 1 and 1/4 cups milk
- 3 tablespoons melted unsalted butter
- 14 large eggs
- 1 cup grated cheddar
- Maple syrup, ketchup and hot sauce, for serving
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Cooking the dish according to the recipe:
- In a large nonstick skillet, combine the sausage and bacon and cook over medium-high heat until the bacon is crisp and the sausage is cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to cool.
- In a large bowl, combine the flour, cornstarch, powdered sugar, baking powder, baking soda, and 1/4 teaspoon salt. In a medium bowl, combine the milk, butter, and 2 eggs. Add the milk mixture to the flour mixture and knead until combined (it's okay if some lumps remain). Add the cheese and let the dough rest for 5 minutes.
- Wipe out the skillet and heat over medium-low heat. Crack 2 eggs into the skillet, season with salt and pepper, and cook until the whites are almost set, about 3 minutes. Being careful not to break the yolks, pour 1/4 cup of batter over each egg, covering it completely. Sprinkle each pancake with 2 tablespoons of the bacon-sausage mixture and cook until bubbles form around the edges, 1 1/2 minutes.
- Carefully flip each batter-coated egg and cook until the bottom of the pancake is golden brown and the egg whites are completely set but the yolks are still runny, about 1.5 minutes more. Reduce the heat if they start to burn.
- Serve the finished pancakes immediately, drizzled with maple syrup, ketchup, and hot sauce. Fry the remaining pancakes in the same manner.
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