Peanut Butter Pancakes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Peanut Butter Pancakes

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.

Allergènes:
Lait
Blé
Arachides

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.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

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)

sideBannerName

Informations nutritionnelles

Énergie (kcal)1120 kcal
Graisses61 g
dont saturés25 g
Glucides128 g
dont sucres73 g
Fibres5 g
Protéines17 g
Cholestérol95 mg
Sel1270 mg
Gras Trans1.5 g
Potassium400 mg
Calcium175 mg
Fer4 mg

Ustensiles

Papier sulfurisé
Plaque de cuisson
Fouet
Bol à mélanger, moyen
Petit bol
Cuillères à mesurer
Verre doseur
Grande poêle antiadhésive
Papier aluminium

Instructions

Make bacon and prep
1

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.

Make apple compote and pancake batter
2

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.

Cook pancakes
3

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!)

Finish and serve
4

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.