Bacon Pancake Cake
Breakfast is the most important meal of the day, which is why it's important for it to be a meal full of nutrients, flavor, and different food groups.So if you want to give a twist to the typical pancakes, we turned the first dish into a cake and added bacon, don’t miss out on this craving!Click here to see more recipes with lactose-free milk!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 2 cups bacon, finely chopped
- 4 cups pancake mix
- 3 1/2 cups Santa Clara® Lactose-Free Milk
- 4 eggs
- 1 cup Manchego cheese, shredded
- pepper
- bacon, finely chopped, for decoration
- chives, finely chopped, for decoration
Preparation
30 mins
1h
Low
- For the pancake cake: fry the bacon in a skillet over medium heat for 5 to 8 minutes or until well browned. Remove and place on a plate with absorbent paper.
- Use a whisk to mix the pancake flour, Santa Clara® Lactose-Free Milk, bacon, egg, shredded cheese, and pepper in a bowl.
- Pour the pancake mixture into a cake pan previously greased with butter and flour and lined with parchment paper. Bake for 40 to 45 minutes or until the cake is ready. Unmold onto a board and decorate with fried bacon and chopped green onions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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