Cheesy Stuffed Pancakes Recipes

Steps:

• Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
• Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
• Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
• Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

Steps:

• Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and egg in a separate bowl. Add the wet ingredients to the dry ingredients, stirring gently to combine. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
• Heat a griddle over medium-low heat. Once hot, grease the griddle with butter. Drop 2 circles of batter onto the griddle, about 2 tablespoons each, and cook until bubbles start to form, about 30 seconds.
• Add 1 tablespoon of strawberries and 1 tablespoon of chopped pecans to each pancake and cook for about 20 seconds. Drizzle a teaspoon of cold pancake syrup over the strawberries and pecans, then top with 2 tablespoons of batter. Flip the pancakes and cook on the other side until golden and crispy, about 2 minutes. Continue to cook the remaining pancakes.
• Serve immediately, or individually wrap in foil for a perfect meal on the go!

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.

Steps:

• Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended.
• For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.