Chive Pancakes with Gorgonzola and Bacon (Anne Burrell) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 40 |
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Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon kosher salt |
2 large eggs |
6 tablespoons milk |
4 tablespoons finely chopped chives |
2 tablespoons extra-virgin olive oil, plus more for frying |
2 cups gorgonzola dolce |
1 cup mascarpone |
10 slices bacon, cooked until crispy |
4 tablespoons chopped chives |
Directions:
1. For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
2. Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used.
3. In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio!
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