After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister!—Kim Korver, Orange City, Iowa
- 2 large eggs
- 1 cup 2% milk
- 2 cups biscuit/baking mix
- 8 bacon strips, cooked and crumbled
- 2 large apples, peeled and shredded
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Butter and maple syrup, optional
- In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese.
- Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup. Yield: 16 pancakes.
Originally published as Apple-Cheddar Pancakes with Bacon in Taste of Home Christmas Annual Annual 2014
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