GMA Recipe: Bacon Pancakes With Walnut Butter

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Bacon Pancakes With Walnut Butter
From chef and author Emeril Lagasse
May 9, 2003

Emeril served this to the "Breakfast In Bed" contest winner. You can enjoy it anytime!
Ingredients

6 slices thick-cut bacon, chopped

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg, beaten

2 and 1/4 cup buttermilk

2 tablespoons vegetable oil

Walnut butter

Caramelized onions

Directions

1. Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove from the pan and drain on paper towels.

2. Sift the flour, baking powder, and salt into a large bowl. Add the egg and buttermilk and stir until just blended, being careful not to overmix. Add the bacon and stir to blend.

3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Ladle 2 tablespoons of the batter for each pancake into the pan, without crowding, and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining batter, adding more oil to the pan as needed.

4. To serve, place three pancakes on each plate. Top each serving with a slice of the walnut butter and some onions, and serve immediately.

Walnut Butter

Ingredients

1/2 cup walnut pieces

8 tablespoons unsalted butter, cut into pieces, at room temperature

1 tablespoon minced shallots

1/2 teaspoon salt

1. Preheat the oven to 400 degrees F.

2. Spread the walnuts on a baking sheet and lightly toast in the oven for 5-7 minutes. Remove from the oven and let cool, then coarsely chop.

3. Place the butter, walnuts, shallots, and salt in a medium bowl and mix well with a rubber spatula.

4. Spoon the butter mixture into the center of a sheet of plastic wrap or wax paper, forming a log about 1 inch in diameter.

5. Fold the wrap over the butter and gently push in and under to form a smooth cylinder. Twist the ends to seal.

6. Refrigerate until firm, about 1 hour. (Refrigerate for up to 1 week or freeze for up to 1 month)

Caramelized Onions

Ingredients

8 tablespoons unsalted butter

2 pounds yellow onions, peeled and very thinly sliced

1. Melt the butter in a large skillet over medium-high heat.

2. Add the onions, reduce the heat to medium-low and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to one hour.

3. Remove from the heat and serve hot.

Recipe courtesy of Emeril Lagasse copyright © 2003 from his new book, Emeril's Kitchens, to be released in October 2003.