Baked Pancake Breakfast
Instead of pouring and flipping pancakes, bake them in the oven.
- Preheat oven to 375°. While oven preheats, place butter in a square baking dish and set dish in the oven. Once butter has melted, remove from oven and swirl the dish to coat evenly. Set aside.
- In a medium bowl, beat together milk, 3 eggs and maple syrup. Add pancake mix and salt and continue mixing until well combined and few lumps remain.
- Pour into baking dish and bake for 10 minutes. Remove from oven and break 4 eggs over the pancake batter. Return to oven and bake for 10 more minutes or until pancake batter and eggs are set. Top with cheddar cheese and bake until cheese melts, about 2 minutes.
- To serve, slice pancakes into squares. Fry bacon while pancake bakes to serve on the side.
Tip: This recipe can be prepared with a variety of toppings. If desired, omit the eggs, cheese and bacon and top the batter with fresh berries, granola or dried fruit.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
2 tablespoons Countryside Creamery Unsalted Butter
1/2 cup Friendly Farms 2% Milk
7 Goldhen Large Eggs, divided
1/4 cup Aunt Maple's Original Pancake Syrup
1 1/3 cups Aunt Maple's Buttermilk Pancake Mix
Pinch Stonemill Essentials Iodized Salt
1/2 cup Happy Farms Shredded Cheddar Cheese
1 pound Appleton Farms Premium Sliced Bacon (optional)