…that is bacon in that pancake.
I have mentioned once or seventeen times that one of my children is not an enthusiastic eater. This wavers from amusing anecdote to gross understatement, depending on factors I have yet to be able to determine and/or anticipate. Some days are better than others. He and I will occasionally make lists of things that he will eat. We both know that these lists are largely based in fiction – he throws in a few extra items to make me feel better and I pretend to believe him to make me feel better.
However, there is no such debate about his beloved bacon. If I could find a way to incorporate bacon into every dish, my child would probably wear his pants a size or two bigger. Which brings us to the photo…
Every Sunday morning, I make pancakes and bacon. Every Sunday morning, I watch my son horde all of the bacon and then proceed to scrape his pancakes into the garbage bin after he has spent an enough time pushing them around his plate so as not to seem rude or ungrateful. So last Sunday, I had what I thought was a brilliant idea. I would marry the pancakes and the bacon. Surely was he was digging out the bacon, he was bound to get a little pancake into his system.
This pancake recipe is my weekend go-to. The batter has a consistency that allows all sorts of fantastic add-ins; chocolate chips, bananas, grated apples (included here), various berries and yes, bacon. It is also easily doubled.
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 2 eggs
- 1 1/2 cup milk
- 1 large apple – peeled, cored and grated
- 1 1/2 Tbsp butter, melted and then cooled
1) In a large bowl, add all of your dry ingredients and whisk together.
2) In a large measuring cup, measure out your milk. Add the eggs and whisk them together.
3) Add the milk and eggs to the dry ingredients and toss in the grated apple. Give it all a stir but don’t be too enthusiastic. You don’t want to over mix this – air bubbles are good in this case – make for a fluffier outcome. If you like dense, mix away.
4) Add the melted butter and any other add-in that you have decided on (with the exception of the bacon – instructions to come). Fold the batter gently to make sure all your ingredients are incorporated.
5) Find a large non-stick pan (or if you are going without non-stick, be sure to use a bit of butter in the bottom of your pan so the cakes don’t stick). Turn your burner to medium and allow the pan to heat up for a minute or two. Turn your oven on to warm.
6) Now, here is where it becomes a matter of preference. We enjoy the nice big pancakes however I understand that some of you like the smaller ones. Just make sure you leave enough room in the pan to flip the pancakes when the time comes (which is when the underside has that beautiful golden-brown colour – you will know it when you see it).
7) If you are making the bacon version, place a couple of strips of bacon in the top of the pancake once it has cooked for a few minutes and you are just about to flip it (otherwise you will have a mess – voice of experience speaking here).
8) If you aren’t serving immediately, pop your beautiful pancakes in the oven with a bit of butter on top to keep them moist and warm.
ONE QUICK ASIDE: we all know the first pancake never comes out quite right – don’t be discouraged if it isn’t perfect. Fiddle a bit with your temperature and the next ones will be just fine.