Best German Style Cheese Bacon Pancakes Recipes

AUTHENTIC GERMAN PANCAKES

Steps:

• Set aside a 12-inch non-stick skillet or electric griddle.
• In a medium bowl, crack 4 eggs and combine well with a fork. Add the sugar and stir again.
• Add the flour and stir just lightly until streaks of flour still visible. Slowly add the milk and buttermilk, stirring to help prevent clumps. If clumps won't go away, don't worry, this is fine.
• Heat the pan or griddle to medium heat (or 350F degrees for electric). Make sure it's plenty hot before pouring the batter.
• Melt enough butter to prevent sticking and to add flavor. Slowly pour batter onto pan until it reaches the size you want.
• The egg-y batter will cook up and bubble quickly along the edges, continue cooking until just the middle is shiny, then carefully flip the pancake over. I use two spatulas to do this if the pancake is large. Alternately, you could just cook the pancake on the first side and when the middle of the pancake is no longer shiny, it's done and you can flip it onto your plate. I like both sides browned a bit so I flip them. If you flip, just cook an additional 30 seconds until the second side starts to brown lightly.
• Serve either flat, rolled, or folded into fours. If you're wanting to serve rolled German pancakes (as crepes), keep the batter quite thin in the pan, tilting the pan to spread batter out from center.
• These pancakes are tasty with just real syrup poured over them, or with fruit of choice and powdered sugar.

BACON-EGG-AND-CHEESE-STUFFED PANCAKES

Steps:

• Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
• Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
• Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
• Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

BACON POTATO PANCAKES

Steps:

• Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
• Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
• Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
• Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.