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Savory Breakfast Brisket Pancakes with Maple-Cream Drizzle
Dive into indulgence with savory brisket pancakes topped with a maple-cream drizzle. A breakfast win that's irresistibly rich and satisfying.
Get ready to redefine breakfast with an indulgent dish that merges the richness of savory brisket with the comforting fluffiness of pancakes. These Savory Breakfast Brisket Pancakes with Maple-Cream Drizzle are a flavor explosion of tender, slow-cooked meat paired with fluffy, golden pancakes, all topped off with a sweet and creamy drizzle. It's a breakfast innovation that'll make every morning feel like a celebration.
Imagine waking up to the aroma of brisket that's been slow-cooked to perfection, its deep flavors complemented by the lightness of buttery pancakes. The balance of savory and sweet, creamy and crispy, creates an unforgettable texture combination that'll have you craving this dish day after day. Whether you're a breakfast connoisseur or just love a good indulgence, these brisket pancakes are worth every bite.
Recipe Overview
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
4
Calories
780 kcal
per serving
Cuisine
Mediterranean
Dive into indulgence with savory brisket pancakes topped with a maple-cream drizzle. A breakfast win that's irresistibly rich and satisfying.
Ingredients
- • beef brisket: 1 lb, trimmed and thinly sliced
- • onion powder: 1 tsp
- • garlic powder: 1 tsp
- • smoked paprika: 1 tsp
- • salt: 1 tsp
- • black pepper: 1/2 tsp
- • olive oil: 1 tbsp
- • pancake mix: 2 cups
- • milk: 1 1/2 cups
- • eggs: 2, large
- • butter: 3 tbsp, melted
- • maple syrup: 1/2 cup
- • heavy cream: 1/2 cup
- • sour cream: 1/4 cup
- • chives: 2 tbsp, chopped (for garnish)
Instructions
- 1 Preheat your oven to 300°F (150°C). In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat. Season the brisket slices with onion powder, garlic powder, smoked paprika, salt, and pepper.
- 2 Sear the brisket slices in the hot skillet for 2-3 minutes per side until browned. Cover the skillet with a lid or foil and transfer to the oven. Cook for 30-40 minutes until the brisket is tender and flavorful.
- 3 While the brisket cooks, prepare the pancake batter. In a large bowl, whisk together the pancake mix, milk, eggs, and melted butter until smooth. Let the batter rest for 5 minutes.
- 4 Heat a non-stick griddle or skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
- 5 For the maple-cream drizzle, combine maple syrup, heavy cream, and sour cream in a saucepan over low heat. Stir until smooth and heated through, about 3-4 minutes.
- 6 To assemble, place a stack of pancakes on each plate, top with slices of brisket, and generously drizzle with the maple-cream sauce. Garnish with chopped chives for a fresh finish.
Serving Suggestions
- • These savory pancakes pair beautifully with a side of crispy hash browns or scrambled eggs. For an extra indulgence, consider serving with a side of bacon or sausage links. A fresh fruit salad can add a refreshing note to the meal, balancing the rich flavors of the brisket and pancakes. As for beverages, a strong cup of coffee or a frothy cappuccino makes the perfect companion to this hearty breakfast.
Storage Tips
To store leftovers, let the pancakes and brisket cool completely. Place them in an airtight container, separating layers with parchment paper to prevent sticking, and refrigerate for up to 3 days. The maple-cream drizzle should be stored in a separate container. To reheat, warm the pancakes and brisket in a 350°F (175°C) oven for 10 minutes or until heated through. Gently reheat the sauce in a saucepan over low heat, stirring occasionally.
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