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Video: Matt and Savannah flip bacon pancakes

  1. Closed captioning of: Matt and Savannah flip bacon pancakes

    >>> "today's kitchen." we are warming up the griddle. we'll make one of the most celebrated and satisfying meals to start the day. pancakes, a staple of the classic american breakfast.

    >> what's your favorite breakfast?

    >> pancakes.

    >> they're a crowd pleasing favorite. and however you stack them, they've inspired races, competitions and even world records . sizzling griddles in restaurants in diners across the country. we can personalize our pancakes to perfection. we are officially hungry now. chef jody rogers, how are you?

    >> good.

    >> we're going to make carrot cake pancakes. you do the liquids first and then the drive stuff, right?

    >> correct.

    >> what do we have here?

    >> we have our butter milk eggs, with our oil. we have a high altitude recipe here.

    >> are we going to whisk that or stir it?

    >> let's whisk.

    >> it's a little bit of a small container to be whisking. i'm going to be careful.

    >> once we've done that, we add it to the dry?

    >> yes.

    >> do i do it slowly or all at once?

    >> it's all at once.

    >> now, we're not going to mix this too much. it's okay to have a few lumps. i think it looks good. you don't want to mix it too good. it's gummy.

    >> carrots today. we're doing our toasted walnuts and our scinnamon.

    >> there's a lot of cinnamon in there. we're going to use the spatula this time. nice and slow.

    >> is it going to taste real carroty? not that i'm a skeptic.

    >> let's say the kids won't notice it.

    >> i'm going to mix it smoother than it is.

    >> a little ladle.

    >> a nice hot griddle with a little oil on it?

    >> a little oil on there. what we're looking for here is a few bubbles to be coming up. the carrot usually takes a little longer than anything plain. we'll use the same mix later on.

    >> i have a few bubbles. can i flip one?

    >> yes.

    >> savannah, why are you stepping back?

    >> i don't know.

    >> perfect.

    >> awesome.

    >> so altogether, it cooks about two minutes?

    >> each one.

    >> and then we have a cream cheese frosting, the same one we put on our muffins.

    >> let's get savory now.

    >> is this the same batter?

    >> it is. can you use any batter.

    >> we like butter milk .

    >> the butter milk is great.

    >> we're going to ladle a couple --

    >> her mix looks a lot better than my mix.

    >> where does the bacon come in? not yet.

    >> actually, we're going to let that cook for about a minute or less and then we're going to take some of this bacon here and springle that on top.

    >> after a minute or right away?

    >> we can do that right away.

    >> i'm very slow and deliberate when i make pancakes. it's important. a little bunch of this?

    >> as much as you want.

    >> just throw it right there?

    >> that's right.

    >> pan takes are so versatile. you can add freshtime to this, blueberries. the skyi's the limit.

    >> i'm going to put more in. why not. i may have tested this bacon.

    >> so it's really not time to flip yet?

    >> not yet. but we have to make a little freshti thyme lemon zest .

    >> what about lemon zest ?

    >> let's go with all of that. lemon's good.

    >> and a pinch of salt.

    >> pinch of salt. and we're just going to mix that through.

    >> with the spatula?

    >> yes.

    >> is it time to flip yet?

    >> i think very soon.

    >> let me know . keep me posted.

    >> it's really not a sweet pancake at all then.

    >> the only sweetness in this, a tiny little bit of sugar. you'll find when you put the cream on that, it turns that beautiful savory flavor.

    >> is that mixed enough?

    >> i think it looks great.

    >> oh, it's good. it does have that little --

    >> you want a little hint of thyme.

    >> these are other ideas.

    >> can you take this cheese here and sprinkle it on and cook it into there. we have a little banana butter --

    >> i love that.

    >> chocolate chips, we have creme fresh .

    >> this looks like breakfast, lunch

TODAY recipes
updated 3/5/2014 4:39:12 PM ET 2014-03-05T21:39:12

Recipe: Deer Valley's carrot cake pancakes

Ingredients
  • For the pancakes:
  • 2 cups all purpose flour
  • 2 1/4 cups buttermilk
  • 2 eggs
  • 1 tablespoon + 1 teaspoon of olive oil
  • 1 tablespoon + 1 teaspoon of sugar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/8 cup water
  • 1 cup fresh peeled carrots, finely grated (lay on a baking sheet to air dry for approx. 15 minutes)
  • 1/2 cup dried carrots, finely grated (for garnish)
  • 3/4 cups toasted walnuts, chopped
  • 2 tablespoons ground cinnamon
  • For the frosting:
  • 1/2 lb butter, soft
  • 2 lb. cream cheese
  • 1/4 teaspoon vanilla
  • 1 pinch of salt
  • 1 1/4 lbs powdered sugar
Preparation

To make the pancake:

In a separate bowl, mix the dairy, eggs, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir together.

Take half of the batter and add in the grated carrots, half of the toasted walnuts and cinnamon

Over medium heat, pour the pancake batter onto the pan. Once bubbles form and burst on the top of the pancake, it is time to flip. Only flip pancakes once.

After another 3-4 minutes, the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them. These pancakes take longer to cook due to the extra moisture from the carrots.

Serve three pancakes stacked with dried carrots and walnuts sprinkled on top. Top with Deer Valley's cream cheese frosting.

To make the frosting:

Beat butter until very soft and smooth. If butter is not smooth before adding cream cheese, there will be lumps. Scrape sides several times so that no lumps remain. 

Add cream cheese and beat well. Scrape again several times so that cream cheese and butter are very smooth but do not overbeat.

Add vanilla, salt and powdered sugar. Mix 1 minute on first speed. Scrape bowl well and mix on third speed for about 30 seconds. Don't overbeat as it tends to make the frosting runny.

Recipe: Deer Valley's bacon pancakes

Ingredients
  • 2 cups all purpose flour
  • 2 1/4 cups buttermilk
  • 2 eggs
  • 1 tablespoon and 1 teaspoon olive oil
  • 1 tablespoon and 1 teaspoon sugar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/8 cup water
  • 3-4 bacon slices
Preparation

Slice the bacon into small pieces and fry it over medium-high heat until it is the crispiness that you desire. When finished drain on a paper towel.

While the bacon is cooking, mix the flour, sugar, baking powder and salt into a bowl. In a separate bowl, mix the dairy, egg, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir together

Over medium heat, pour the pancake batter onto the pan. Immediately after you pour the batter, sprinkle a hand full of bacon bits onto the pancake. You could mix the bacon directly into the batter, but I have found that you get better distribution if you sprinkle it on this way.

Once bubbles form and burst on the top of the pancake, it is time to flip. Only flip pancakes once.

After minute or two, the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them.

Serving Size

10 four-inch pancakes

Recipe: Banana butter pancake topping

Ingredients
  • 1 banana
  • 1/2 pound butter
Preparation

Whip together and serve on pancakes.

Recipe: Elderberry compote pancake topping

Ingredients
  • 1 pint fresh elderberries
  • 1 pint fresh (or frozen) strawberries- washed, trimmed and sliced
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1/2 pint fresh blackberries
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • 1 splash of Grand Marnier
  • 1/8 teaspoon vanilla extract
  • Honey to taste
Preparation

Combine water and sugar in medium sauce pan. Cook while stirring until sugar is dissolved and syrup is clear. Add half of the elderberries, strawberries and honey. Cook until berries are soft. Remove from heat and add Grand Marnier and vanilla extract. Put remaining elderberries, strawberries, raspeberries and blueberries in another pan. Pour syrup over berries and mix lightly so as not to break up berries. Chill overnight.

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