Sunny's Easy Baked and Loaded Pancake with Lemon Maple Glaze
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 438
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 68
- Dietary Fiber
- 2
- Sugar
- 42
- Protein
- 8
- Cholesterol
- 16
- Sodium
- 572
- Total: 55 min (includes cooling time)
- Active: 20 min
Ingredients
Pancake:
3 strips bacon
1 1/3 cup store-bought pancake mix (that requires only water)
Zest of 1 lemon
1 tablespoon salted butter
1/2 cup blueberries
1/3 cup pecan halves, gently crushed in your hand
1/3 cup walnut halves, gently crushed in your hand
Sauce:
2 cups confectioners' sugar
1/4 cup fresh lemon juice
1/4 cup milk
1 teaspoon maple extract
Directions
- For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop.
- Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature.
- Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes.
- For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake.