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Photo for - Apple Cheddar Pancakes with Crispy Bacon

Apple Cheddar Pancakes with Crispy Bacon

Here’s a gourmet yet simple breakfast favourite featuring the sweet and savoury combination of apples, Cheddar and crispy bacon…which no one can resist!

  • Yields: 12 to 14 pancakes
  • Preparation: 45 minutes

Ingredients

  • 3/4 cup (175mL) STIRLING - Churn 84 butter, melted and divided
  • 1 cup (250mL) BLACK RIVER - Maple Cheddar Cheese, shredded
  • 6 slices thick-cut bacon
  • 4 apples, peeled, cored, halved and sliced
  • 3/4 cup (175mL) maple syrup, divided
  • 2 tsp (10mL) lemon juice
  • 1/4 tsp (1mL) ground cinnamon
  • 2 cups (500mL) all purpose flour
  • 1 tbsp (15mL) granulated sugar
  • 2 tsp (10mL) baking powder
  • 1 tsp (5mL) baking soda
  • 1/4 cup (50mL) walnuts, chopped and toasted
  • 1 1/4 cups (300mL) buttermilk
  • 2 eggs
  • 1 tbsp (15mL) dried cherries

Instructions

  1. In non-stick skillet, cook bacon over medium heat for 5 to 6 minutes or until browned and crisp. Transfer to paper towel–lined plate. Chop or crumble bacon and set aside.
  2. Wipe out skillet; heat 1/4 cup (60 mL) butter in skillet set over medium heat; cook apples and 1/4 cup (60 mL) maple syrup for 7 to 8 minutes or until tender. Stir in lemon juice and cinnamon.
  3. In large bowl, whisk together flour, sugar, baking powder and baking soda. Stir in walnuts, shredded cheese and bacon. In separate bowl, whisk together buttermilk, eggs and 1/4 cup (60 mL) of melted butter until blended; stir into flour mixture until just combined (batter will be lumpy). Transfer batter to measuring cup or pitcher with pourable spout.
  4. Heat large skillet or griddle over medium heat; brush with some of the remaining butter. For each pancake, pour 1/4 cup (60 mL) batter into skillet, leaving space between each pancake. Cook, in batches, for 1 to 2 minutes or until bubbles form on surface. Flip over; cook for 1 to 2 minutes or until golden brown, wiping pan between batches and brushing with remaining butter as needed.
  5. Hold pancakes in warm oven until ready to serve. Serve pancakes topped with sautéed apples, dried cherries and drizzle of remaining maple syrup.
  • For added bacon flavour, double the amount of bacon.

Ingredients

  • 3/4 cup (175mL) STIRLING - Churn 84 butter, melted and divided
  • 1 cup (250mL) BLACK RIVER - Maple Cheddar Cheese, shredded
  • 6 slices thick-cut bacon
  • 4 apples, peeled, cored, halved and sliced
  • 3/4 cup (175mL) maple syrup, divided
  • 2 tsp (10mL) lemon juice
  • 1/4 tsp (1mL) ground cinnamon
  • 2 cups (500mL) all purpose flour
  • 1 tbsp (15mL) granulated sugar
  • 2 tsp (10mL) baking powder
  • 1 tsp (5mL) baking soda
  • 1/4 cup (50mL) walnuts, chopped and toasted
  • 1 1/4 cups (300mL) buttermilk
  • 2 eggs
  • 1 tbsp (15mL) dried cherries