Dutch Pancakes with Cheese and Bacon

January 03, 2013

Pancakes are not just for breakfast anymore. These savory delights can be eaten for any meal. Cheese and bits of delicious bacon are incorporated into a crepe-like batter. Best when served with syrup and/or butter for a salty-sweet flavor sensation.

2 eggs
2 cups flour
2 cups milk
2 Tbs. vegetable oil
1/2 tsp. salt
2 tsp. sugar
2/3 cup shredded cheese, any variety
1/2 pound bacon, cooked and crumbled

Beat eggs. Add milk, flour, oil, salt, and sugar. Stir until well blended. Batter should be slightly runny. If too thick, additional milk can be used. Fold in cheese and bacon until incorporated evenly. Grease a griddle or large frying pan and heat until a droplet of water sizzles on pan. Pour 1/3 cup batter on pan. Pick up pan, and quickly tilt in a circular motion to allow batter to spread and create a large pancake. Cook until bubbles burst on the surface of the batter. Flip pancake, and cook until lightly browned on both sides. Serve with butter, syrup, or enjoy plain!

Nutritions

Calories
345

Sodium
475mg
19% DV

Fat
18g
28% DV

Protein
11g
22% DV

Carbs
28g
9% DV

Fiber
2g
8% DV