Bacon, Egg, and Cheese Pancakes

INGREDIENTS :

For plain pancake batter

• 1 box Simple Mills Pancake & Waffle Mix
• 5 eggs
• ¼ cup + 1 tablespoon milk
• 3 tablespoons vegetable oil
• Add-ins
• 1 pound center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided
• 1½ cup chopped scallions divided
• 1½ cup shredded cheddar cheese divided

Toppings

• 4 eggs
• Additional crumbled bacon scallions, and cheese
• Maple syrup optional
• Hot sauce optional

DIRECTIONS :

For plain pancake batter

1. Follow package directions to make pancake batter. For Simple Mills mix, whisk 5 eggs, milk, and vegetable oil. Add entire box of mix and combine. Don’t overmix.
2. Add-ins
3. Fold in 1 cup crumbled bacon, 1 cup scallions, and 1 cup shredded cheddar cheese.

To cook

1. Heat a large skillet (or two!) over medium heat and coat with cooking spray. Spoon batter onto skillet, about ¼ cup batter per pancakes. Cook until edges are dry and batter starts to bubble, about 2 minutes, then flip, cooking the other side about 2 minutes until done all the way through.
2. Heat a separate large skillet over medium-low heat and coat with cooking spray. Gently drop raw eggs onto the skillet and cook until the white is opaque and the yolk has set, about 2 minutes.

To serve:

1. Divide pancakes among plates. Top each stack with a runny egg. Sprinkle with extra bacon crumbles, scallions, and cheese. Serve hot with maple syrup or hot sauce, if desired.