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Panwiches (Pancake Sandwiches)

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By Betty Crocker Kitchens
Updated Jan 6, 2009
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Try a handheld breakfast on-the-go made with fiber-rich pancake mix.

Panwiches (Pancake Sandwiches)

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 2 cups Fiber One™ Complete pancake mix (from 28.3-oz box)
  • 1 1/3 cups cold water
  • 6 slices Canadian bacon
  • 2 eggs
  • 2 teaspoons water
  • 1 teaspoon butter or margarine
  • 1/4 cup shredded reduced-fat Cheddar cheese (1 oz)

Instructions

  • Step 
    1
    Heat oven to 200°F. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven.
  • Step 
    2
    Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk.
  • Step 
    3
    In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges.
  • Step 
    4
    To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake.

Nutrition

310 Calories
11g Total Fat
18g Protein
36g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
310
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
155mg
52%
Sodium
1080mg
45%
Potassium
180mg
5%
Total Carbohydrate
36g
12%
Dietary Fiber
5g
20%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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