Pancake Breakfast Hand Pies
Ingredients
- 3 cups Krusteaz® Buttermilk Pancake Mix
- 2¼ cups Water
- FILLING
- 8 Eggs
- 2 tbsp Water
- ½ cup Shredded cheddar cheese
- ¾ cup Bacon crumbles
- Salt & pepper, to taste
Directions
STEP 1
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.
STEP 2
Heat pancake griddle or large skillet to 375°F (medium heat). Lightly grease griddle or skillet.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
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.