Pancake Breakfast Hand Pies
For Filling: Whisk eggs and water together. Scramble egg mixture, salt & pepper in lightly greased skillet over medium-high heat until almost dry. Stir in cheese and bacon crumbles and continue cooking until desired doneness. Set aside to cool while preparing pancakes.
Heat pancake griddle or large skillet to 375°F (medium heat). Lightly grease griddle or skillet.
Measure pancake mix by lightly spooning it into measuring cup and leveling it off. Whisk pancake mix and water. Do not over-mix. Let batter stand 2 minutes.
Pour ¼ cup batter per pancake onto griddle or skillet. Cook pancake until top appears dry (1 ½ - 2 minutes). Do NOT flip; cook on one side only. Remove pancake and set aside to cool.
To Fill: Scoop ¼ cup filling mixture into center of white side of pancake. Gently but firmly pinch edges of pancake together until seal holds and forms a hand pie.
To Fry: Heat oil to 360°F in deep fryer or heat air fryer to 370°F. If deep frying, gently place hand pie into hot oil and cook approximately 2 minutes, flipping about halfway through cooking time, until hand pie is dark brown and filling has reached an internal temperature of 165°F. If air frying, lightly spray hand pie on both sides with oil, place into fryer and cook 8-12 minutes, until desired crispness and internal temperature is 165°F.