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Pancake Wraps

Every New Jersey city needs at least one large restaurant (preferably of course!). As soon as I moved to Jersey City in 2011, my friend / my roommate and I found The Brownstone Pancake Factory. This has been our restaurant since then. If you've been there past 9 a.m. on a weekend, you know how popular that is! The pancakes are all amazing, and so are the rest of the food.



One of Brownstone's specialties is the selection of "pancake wraps." This is a giant pancake that wraps whatever content you want. They are a staple food in restaurants, and with good reason! The combination of eggs, breakfast meat, and pancakes are very delicious. You can fill it with whatever you like, but I chose to remake the classic combination of eggs, bacon and cheddar cheese. To ease it, I use a healthier pancake recipe. My pancakes are also smaller than the giant ones at Brownstone. After being filled with some eggs, bacon, and cheese, the pancake does not wrap enough contents like in a restaurant. So I decided to call mine "taco pancake," that's why I finally ate it! And I must say, it's delicious!



Pancake Tacos: Portion 2

INGREDIENTS

  • ¼ c white flour
  • ¼ c versatile flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ c Apple sauce
  • ½ c unsweetened almond milk
  • 2 egg whites
  • 1 teaspoon canola oil
  • ½ teaspoon vanilla
  • Oil spray or sir
  • Syrup (optional)
  • 4 pieces of bacon
  • ¼ cup of grated cheddar cheese
  • 4 eggs
  • 1 tablespoon unsweetened almond milk


INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Place 4 slices of bacon on the framed baking sheet. When the oven is ready, add the bacon. Begin checking about 12 minutes. Mine takes 14. You don't have to flip them!

Meanwhile, for pancakes:

  1. In a medium bowl, shake two types of flour, baking powder, and salt.
  2. In a separate bowl, stir in applesauce, almond milk, egg whites, oil, and vanilla.
  3. Add liquid ingredients to the dry ingredients. Stir gently to join. Stop when the mixture is only moist.
  4. Heat a nonstick skillet over medium-low heat. I use my double-burner pan so I can warm my first pancake while cooking the second! Spray the pan with oil.
  5. Measure ½ cup of the mixture. Pour into your pan. Spread a little with your spatula ... You want to end up with a circle about 6½ inches in diameter.
  6. Cook for about 3 minutes ... the pancakes must start to bubble, and the edges must be set. Turn it over carefully. The second side will take less time - about 2 minutes.
  7. Repeat with the remaining batter. Right after you place the second pancake on the pan, start heating the nonstick pan over medium heat. When you prepare and make eggs, finish cooking the second pancake. Keep the pancakes warm on the pan with low heat.
  8. To make eggs, beat together 4 eggs and 1 Tbsp almond milk. As soon as you flip the second pancake, you can start cooking eggs. Cook them however you want. I recommend stirring often and not letting it dry. When your eggs are finished, it's time to collect your pancakes!
  9. To gather, place two pancakes on separate plates. Divide the egg between two pancakes. Put 2 tablespoons of grated cheese in each. Crack the cooked bacon slices into small pieces and add half to each pancake. Take it like a taco and enjoy it!! The syrup is optional but delicious!
This recipe is inspired by chicpeajc

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