Peanut Butter Pancakes
with Warm Apple Compote and Candied Bacon
Nothing beats the classic combo of peanut butter and apple slices so we've turned the after-school snack into a decadent brunch! Fluffy peanut butter pancakes are topped with warm apple-cranberry compote with just a hint of cinnamon and brown sugar. Now that's a breakfast worth getting out of bed for.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Mélange à pâte tout usage
(Contient Lait, Blé Peut contenir Orge, Oeuf, Soya, Noix)
2 pièce(s)
Beurre d'arachides
(Contient Arachides)
1 pièce(s)
Pomme Gala
1 cc
Cannelle moulue
(Peut contenir Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)
4 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
2 cs
Sirop d'érable
28 g
Canneberges séchées
(Peut contenir Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
100 g
Tranches de bacon
Pas inclus dans votre livraison
4 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Sprinkle half the brown sugar over top. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**Meanwhile, peel, core, then cut apple into 1/2-inch pieces.
Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then swirl the pot until melted. Add apples, dried cranberries, remaining brown sugar, half the cinnamon and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until apples are tender and water is absorbed, 4-6 min.Remove the pot from heat, then cover to keep warm.Add peanut butter to a small microwave-safe bowl, then microwave until melted, 30 sec.Combine Breakfast Baking Mix, remaining cinnamon, peanut butter and 3/4 cup water in a medium bowl, then whisk until smooth.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.Divide peanut butter pancakes between plates then top with warm apple compote. Drizzle maple syrup over pancakes, if desired. Serve candied bacon alongside.