PANWICHES (PANCAKE SANDWICHES)
Try a handheld breakfast on-the-go made with fiber-rich pancake mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 200°F. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven.
- Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk.
- In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges.
- To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 155 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
PANWICHES (PANCAKE SANDWICHES)
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 200degreesF. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven.
- Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk.
- In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges.
- To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake.
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