Bacon and Sheet Pan Pancake Brunch Board
Serves 4 | with Chocolate Sauce, Whipped Cream and Oranges- Milk
- Wheat
- Pecans
- Soy
- Egg
- Barley
- Egg
- Soy
- Tree nuts
- May contain traces of allergens
- Milk
- Sesame
- Peanuts
- Sulphites
- Gluten
- Mustard
- Fish
- Crustaceans
- Wheat
Ingredients: Breakfast baking mix (milk, wheat) (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) • Orange • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Grade A egg • Bittersweet chocolate chips (soy) (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) • Pecans,
Ingredients
300 g
Breakfast Baking Mix
(Contains: Milk, Wheat May be present: Barley, Egg, Soy, Tree nuts)
6 tbsp
Maple Syrup
200 g
Bacon Strips
2 unit(s)
Orange
28 g
Pecans
(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
¼ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)
237 mL
Cream
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425F.
- Grease a rimmed, unlined baking sheet with 1 tbsp butter.
- In a large bowl, whisk 2 cups water, 2 tbsp maple syrup, 1 tbsp oil and egg. Add breakfast baking mix, then whisk to combine.
- Scrape pancake batter into the prepared baking sheet, then spread into an even layer. Bake in the middle of the oven for 16-20 min, until golden.
- Meanwhile, arrange bacon on a parchment-lined baking sheet. Roast bacon in the bottom of the oven for 12-15 min, until crisp and cooked through.**
- Meanwhile, heat a small non-stick pan over medium.
- When the pan is hot, add pecans. Toast 3-4 min, stirring often, until light golden. (TIP: Keep your eye on pecans so they don't burn!)
- Transfer pecans to a small serving bowl. Set aside.
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/2-inch rounds. Repeat with remaining orange.
- Carefully wipe the pan clean.
- To the same pan, add 1/4 cup cream and a pinch of salt. Heat over medium and cook 1-3 min, stirring constantly, until cream comes to a simmer.
- To a medium bowl, add chocolate chips, then immediately pour hot cream over chocolate chips. Gently stir until chocolate is completely melted and smooth. Transfer to a small bowl.
- To another large bowl, add remaining cream and 1 tbsp maple syrup. Beat 2-3 min, using an electric hand mixer or whisk, until stiff peaks form.
- Transfer bacon to a paper-towel lined plate.
- Spread 1 tbsp butter over pancakes, then, using a spatula, cut into 16 equal pieces.
- Place pecans on one corner of a large platter or board.
- Transfer whipped cream to a medium bowl and place on the opposite corner.
- Arrange pancakes and chocolate sauce alongside whipped cream.
- Place remaining maple syrup in another small bowl in the centre of the board, then pile bacon alongside.
- Fill in remaining gaps on the board with orange slices.
