Informations supplémentaires
35 min.
|
782 kcal
|
easy
|
|
Printable version
1. Make the pancake batter
In a large bowl mix the Still Good pancake mixture with the cornmeal, egg, cheddar cheese, baking powder, buttermilk and a pinch of salt. If the mixture is too thick, add 1-2 tbsp. of water.
2. Cook the pancakes
Heat a drizzle of oil in a pan over medium heat. Pour a small ladle of pancake mix into the pan and cook 2-3 minutes on each side or until browned. Repeat with the whole mix. Keep warm.
3. Cook the bacon
Cut the bacon slices in half. Place the bacon slices in a pan over medium-high heat. Cook the slices 5-7 minutes, turning them 2-3 times until crispy. Place on absorbent paper.
4. Slice the tomato
Meanwhile, thinly slice the tomato. Season with salt and pepper.
5. Heat the syrup
Put the maple syrup and chipotle (to taste, spicy!) in a small saucepan. Heat over medium-low heat until the honey is melted and mixed well with the spice.
6. Plate your dish
Serve the pancakes with the bacon, tomato slices and arugula. Garnish with the chipotle and the honey. Bon appétit!
100gStill Good Pancakes Mix
70gCornmeal
250mlButtermilk
132gBacon
1unitTomato(es)
60gArugula
60gMild Cheddar
1unitFresh egg
5gBaking Powder
80mlMaple Syrup
1gGround Chipotle
What you need
bowl, pans, spatula, tongs, ladle, saucepan
782 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
43g
66%
cholesterol
180mg
60%
fiber
3g
12%
protein
31g
saturated
17g
85%
sodium
795mg
33%
sugar
9g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg