ALL-IN BREAKFAST PANCAKE
(Using B & S Pancake Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Pancake Mix | 100.00 | 500.00 |
| Whole Eggs | 20.00 | 100.00 (2 pcs.) |
| Oil/Melted Unsalted Butter | 8.00 | 40.00 |
| Bacon Strips | 20.00 | 100.00 |
| Chopped Pineapple/Dried or Dehydrated Fruits | 5.00 | 25.00 |
| Diced Red/Green Bell Pepper | 1.00 | 5.00 |
| Chopped Spring Onion/Scallions | 1.00 | 5.00 |
| Water | 60.00 | 300.00 |
Toppings: |
||
| Maple Syrup/Honey | –As desired– | |
| Fresh Chopped Green Bell Pepper (optional) AND/OR
Fresh Chopped Spring Onions/Scallions (optional) |
–As needed– | |
PROCEDURE:
- Chop bacon strips and stir fry with spring onion and bell pepper until desired doneness is achieved.
- Remove from the pan and place in a container lined with kitchen towel to remove excess oil. Set it aside.
- In a bowl, combine whole eggs, oil/ melted butter and water. Beat to incorporate.
- Add in pancake mix and beat until mixture is free of lumps.
- Fold in stir-fried content and pineapple (drain juice if canned is used) until incorporated.
- Heat skillet over low flame. Brush with a little oil.
- Pour in the desired quantity of batter. Allow to cook until golden brown on both sides.
- Remove from heat.
- Serve with maple syrup or honey drizzled and with thinly sliced spring onions or bell peppers.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
