Enjoy all your favorite breakfast flavors in one stack of hearty pancakes.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3k0GFeWWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bacon-Egg-and-Cheese-Stuffed PancakesTotal: 1 hr 20 minActive: 15 minYield: 4 to 6 servings (12 pancakes)Level: EasyIngredients12 ounces breakfast sausage links, casings removed and crumbled8 ounces bacon, chopped into 1/2-inch pieces1 2/3 cups all-purpose flour (see Cook's Note)1/4 cup cornstarch1/4 cup confectioners' sugar1 tablespoon baking powder1/4 teaspoon baking sodaKosher salt and freshly ground black pepper1 1/4 cups milk3 tablespoons unsalted butter, melted14 large eggs1 cup shredded Cheddar Maple syrup, ketchup and hot sauce for servingDirectionsCombine 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.Copyright 2016 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkBacon-Egg-and-Cheese-Stuffed Pancakes | Food Networkhttps://youtu.be/aIjUlSPj7yA
