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Maple-Bacon Oven Pancake Recipe

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"For years, my mother has served tasty baked pancake for dinner," says Kari Caven of Coeur d'Alene, Idaho. "But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 1-1/2 cups biscuit/baking mix
  • 1 tablespoon sugar
  • 3/4 cup 2% milk
  • 2 Eggland's Best Eggs
  • 1/4 cup maple syrup
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1/2 pound sliced bacon, cooked and crumbled
  • Additional syrup, optional

Nutritional Facts

1 serving (1 piece) equals 190 calories, 11 g fat (5 g saturated fat), 58 mg cholesterol, 392 mg sodium, 16 g carbohydrate, trace fiber, 8 g protein.

Directions

  1. In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking dish.
  2. Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired. Yield: 12 servings.
Originally published as Maple-Bacon Oven Pancake in Quick Cooking September/October 1998, p13

Nutritional Facts

1 serving (1 piece) equals 190 calories, 11 g fat (5 g saturated fat), 58 mg cholesterol, 392 mg sodium, 16 g carbohydrate, trace fiber, 8 g protein.

Reviews for Maple-Bacon Oven Pancake

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MY REVIEW
Reviewed Oct. 5, 2010

WE LOVE THIS! Its simple and easy to make. Its perfect for family breakfast on the weekends. I have also used Rice Milk and Agave Nectar instead of regular milk and maple syrup to adjust for food allergies. It was sweeter but still delicious!

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