Bacon-Topped Cinnamon Roll Hotcake Bake
with Maple Cream Cheese Glaze | 2–4 servings
When it comes to pancakes, they either come out hot one serving at a time, while you keep cooking, or some of you are eating cold pancakes. Our solution: an actual PAN CAKE that blends all the flavor of gooey cinnamon rolls, plus bacon, minus the hassles. (We love our chefs so much). You’ll whisk up a simple batter while the bacon cooks, pour it in a pan, pop it in the oven, and it’s ready in minutes. This dreamy brunch idea is made all the sweeter with a rich maple glaze and sprinkle of candied bacon and pecans. “Wow” is right.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
82 g
Tempura Mix
(Contains: Eggs, Milk, Wheat)
½ cup
Flour
(Contains: Wheat)
2 teaspoon
Cinnamon
2 unit
Eggs
(Contains: Eggs)
6.75 ounce
Milk
(Contains: Milk)
4 tablespoon
Maple Syrup
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
½ ounce
Pecans
(Contains: Tree Nuts)
Not included in your delivery
Salt
25 teaspoon
Sugar
3 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Cut bacon* into ½-inch pieces. Heat a medium dry, ovenproof pan over medium heat. Add bacon; cook, stirring occasionally and adjusting heat if browning too quickly, until beginning to crisp, 6-8 minutes. Add 1 tsp sugar to pan and stir to coat. Cook, stirring, until sugar is dissolved and bacon is glazed, 1-2 minutes. Turn off heat; using a slotted spoon, transfer to a plate (skip the paper towels—the candied bacon would stick!). Wash out pan.
While bacon cooks, combine tempura batter mix, flour, cinnamon, and a pinch of salt in a large bowl. Place 2 TBSP butter in a medium microwave-safe bowl and microwave until melted, 20-30 seconds. Whisk in one egg (save remaining egg for another use), ½ cup sugar, and ¾ cup milk. Lightly season with salt. Pour egg mixture into bowl with flour mixture. Whisk until just combined. TIP: Be careful not to overmix—it's good if some lumps remain in the batter!
Melt 1 TBSP butter in pan used for bacon over medium-high heat. Carefully pour batter into pan and spread out in an even layer (but don’t stir!). Cook until batter begins to bubble on the sides, 2-3 minutes. Drizzle one maple syrup packet evenly over top of batter. Transfer pan to oven and bake on middle rack until hotcake is light golden brown and a toothpick inserted in the center comes out clean, 6-8 minutes. Remove hotcake from pan; transfer to a cutting board and let cool slightly.
While hotcake is baking, place cream cheese in a small microwave-safe bowl and cover with plastic wrap. Microwave until cream cheese is softened, 15-20 seconds. Add crème fraîche, remaining maple syrup, and a pinch of salt to bowl; whisk until smooth. Spread maple cream cheese glaze over top of slightly cooled hotcake. Garnish with candied bacon and pecans; cut into wedges to serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. Bacon is fully cooked when internal temperature reaches 145°.
