by Heather Harris Brady
It is one of the great joys in life to come across people with whom you are immediately simpatico – as if you’d known each other your whole lives. That has been our good luck these past two weeks and even better, this new young friend of ours is someone who appreciates good cooking. He is, in fact, a “good eater” – which was always one of my grandparents’ highest compliments. In light of this I made this dish for Sunday brunch, when my table included four teenagers and one with her thirteenth birthday on the horizon.
This recipe comes by way of my mother-in-law. I’m not sure of it’s exact origin but it may have once been on the Bisquick packages. Regardless, it is makes a lovely large dish for a crowd and leftovers heat up perfectly. If Bisquick is not available in your area, here is an approximate substitution:
- 2-1/2 c. all-purpose flour
- 2 T. baking powder
- 1 T. sugar
- 1/2 t. salt
- 1/2 c. butter
Mix the dry ingredients together, then cut in the butter with a pastry blender or process in a food processor to fine crumbs.
Maple Oven Pancake, Makes one 9 x 13 pan
- 2-1/2 c. Bisquick (or substitute above)
- 1-1/2 T. granulated sugar
- 1-1/4 c. milk
- 3 eggs
- 1/2 c. maple syrup
- 2 c. shredded cheddar cheese
- 12 slices of crispy bacon, crumbled
Preheat the oven to 400. Combine the Bisquick and sugar.
Whisk the milk, eggs and syrup together, stir into the Bisquick.
Then stir in half the cheese.
Pour it into a greased 9 x 13 pan.
Bake for about 20 minutes. When the center is nearly firm, top the dish with the rest of the cheese and the bacon.
Return to the oven until the cheese melts and the bacon is heated through, about five-six minutes. Serve warm with extra syrup to pour over the top.
Store any leftovers in the refrigerator, wrapped. This reheats nicely in either the oven or the microwave.