Bacon, Egg, and Cheese Pancakes
Ingredients
For plain pancake batter
- one box Simple Mills Pancake & Waffle Mix
- five eggs
- a quarter cup + one tablespoon milk
- three tablespoons vegetable oil
Add-ins
- one pound center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided
- 1½ cup chopped scallions divided
- 1½ cup shredded cheddar cheese divided
Toppings
- four eggs
- Additional crumbled bacon scallions, and cheese
- Maple syrup optional
- Hot sauce optional
Instructions
For plain pancake batter
Follow package directions to make pancake batter. For Simple Mills mix, whisk five eggs, milk, and vegetable oil. Add entire box of mix and combine. Don’t overmix.
Add-ins
Fold in one cup crumbled bacon, one cup scallions, and one cup shredded cheddar cheese.
To cook
Heat a large skillet (or two!) over medium heat and coat with cooking spray. Spoon batter onto skillet, about ¼ cup batter per pancakes. Cook until edges are dry and batter starts to bubble, about two minutes, then flip, cooking the other side about two minutes until done all the way through.
Heat a separate large skillet over medium-low heat and coat with cooking spray. Gently drop raw eggs onto the skillet and cook until the white is opaque and the yolk has set, about two minutes.
To serve:
Divide pancakes among plates. Top each stack with a runny egg. Sprinkle with extra bacon crumbles, scallions, and cheese. Serve hot with maple syrup or hot sauce, if desired.
enjoy !