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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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For years, my mother has served tasty baked pancake for dinner, says Kari Caven of Coeur d'Alene, Idaho. But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave. Ingredients:
1-1/2 cups biscuit/baking mix |
1 tablespoon sugar |
3/4 cup 2% milk |
2 eggs |
1/4 cup maple syrup |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/2 pound sliced bacon, cooked and crumbled |
additional syrup, optional |
Directions:
1. In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking dish.
2. Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired. Yield: 12 servings.
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