Informations supplémentaires
35 min.
|
782 kcal
|
easy
|
|
Printable version
1. Make the pancake batter
In a large bowl mix the flour with the cornmeal, egg, cheddar cheese, baking powder, buttermilk and a pinch of salt. If the mixture is too thick, add 1-2 tbsp. of water.
2. Cook the pancakes
Heat a drizzle of oil in a pan over medium heat. Pour a small ladle of pancake mix into the pan and cook 2-4 minutes on each side or until browned. Repeat with the whole mix.
3. Cook the bacon
Cut the bacon slices in half. Place the bacon slices in a pan over medium high heat. Cook the slices 5-7 minutes, turning them 2-3 times until crispy. Place on absorbent paper.
4. Slice the tomato
Thinly slice the tomato. Season with salt and pepper.
5. Heat the honey
Put the honey and chipotle (to taste, spicy!) in a small saucepan. Heat over medium-low heat until the honey is melted and mixed well with the spice.
6. Plate your dish
Serve the pancakes with the bacon, tomato slices and arugula. Garnish with the chipotle and the honey. Bon appétit!
120mlAll-Purpose Flour
120mlCornmeal
240mlButtermilk
6unitBacon
1unitTomato(es)
40gArugula
60gMild Cheddar
60mlLiquid Egg
5mlBaking Powder
4unitHoney
2.5mlGround Chipotle
What you need
bowl, pans, spatula, tongs, ladle, saucepan
782 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
43g
66%
cholesterol
180mg
60%
fiber
3g
12%
protein
31g
saturated
17g
85%
sodium
795mg
33%
sugar
9g
trans
1g