Good Eggs Meal Kits

Sheet-Pan Cornmeal Pancake with Bacon & Cheddar

2999
6 servings
Favorite
Sheet-Pan Cornmeal Pancake with Bacon & Cheddar

Product Details

Time: 10 min active, 35 min total. Makes 6 to 8 servings

Skip standing over the griddle to make batches of flapjacks, and bake this giant cornmeal pancake instead. Cut into squares and drizzle with syrup for a sweet and savory breakfast treat.


What You Get

Bacon (see note below)

Milk

Eggs

Shredded sharp Cheddar cheese

Buttermilk pancake mix 

Cornmeal 



What You'll Need

Maple syrup or powdered sugar



Makes 6 to 8 servings

10 minutes active time

35 minutes total time


Step 1

Preheat the oven to 425ºF. 


Step 2

Slice the bacon crosswise into ½-inch wide pieces. Arrange the bacon pieces on a rimmed 18-by-13-inch sheet pan (or two 9-by-13-inch sheet pans) in a single layer, and bake until browned and crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Drain the bacon fat from the pan, reserving ¼ cup of the fat for making the pancake. Line the pan with parchment paper.


Step 3

In a large bowl, whisk together 2⅓ cups milk, 3 eggs, and the reserved bacon fat. Add the shredded Cheddar, 2 cups pancake mix, and 1 cup cornmeal, whisking until just combined. 


Step 4

Pour the pancake batter onto the prepared pan. Sprinkle with the bacon. Bake the pancake until the center is set, 15 minutes. Set the oven to broil and cook until golden brown, 1 to 2 minutes longer.


Step 5

To serve, run a knife around the edges of the pan to loosen the pancake. Cut into squares and transfer to plates. Serve warm, drizzled with maple syrup or dusted with powdered sugar.


Contains: milk, eggs, wheat.

Note: The bacon may arrive frozen for freshness. Store in the refrigerator to defrost overnight.

Available for Delivery

About The Producer

Good Eggs Meal Kits
San Francisco, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more