Recipe: Bacon Apple Pancakes


This one started out as an experiment, and it's results were delicious...

Whole-Grain Pancake base...
1 C Whole Wheat flour
1/3 C cornmeal
1/4 C All-Purpose flour
3 tbsp brown sugar (half for apples/ half for batter)
4 tbsp sugar (half for apples/ half for batter)
2 tsp baking powder
1 tsp salt
2 eggs
1/4 C vegetable oil
1 1/2 C milk
2 fave apples (peeled, cored, sliced thin or chopped)
1 tbsp lemon juice
1/2 tsp vanilla extract (or vanilla sugar)
1 /2 tsp cinnamon
1/8  tsp cloves
(see sugar above)
pack of bacon (in strips)

Toss chopped apples with lemon juice, brown and regular sugar (leave half for batter), vanilla, cinnamon, cloves.  Set aside.

In a separate container, combine dry ingredients for pancake batter: whole wheat flour, all-purpose flour, cornmeal, sugars (leftovers from apple toss), baking powder, and salt.  Combine the wet ingredients (2 eggs, vegetable oil and milk) and add to the dry ingredients.  Let sit for about 5 minutes so everything is really absorbed, then stir in the apple mixture.

The griddle... make sure it's hot, and place your bacon strips alongside each other and cook until crisp on one side.  Turn over bacon strips (interlace or basket weave if you like).  Then pour a 1/3 cup of batter (with apples) onto the bacon.  When the batter starts bubbling on the outer 2" edges and looks dry, flip with bacon.

Cook for another few minutes until the pancake is easily shifted.  Transfer to plate and repeat (or eat!).  Serve with maple syrup or butter or powdered sugar if desired.

Makes a great brunch or dinner!  Each pancake is really filling.  Makes about 8 pancakes, about 8" in diameter.
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