Apple Bacon Pancakes.
All is right in the world again.
There is a pound of bacon in my fridge which means I can sleep tight.
If you weren’t aware, I went a week without bacon because I forgot to buy it.
How I could forget such a thing baffles me, but it happened.
You can imagine how badly I just wanted to fry up the whole pound and eat it while reading trashy magazines and watching the Jersey Shore. It’s how I decompress.
Am I grossing you out yet?
Hey, to each their own. I don’t judge you for eating broccoli.
But please don’t leave, because you need to know how amazing these pancakes are.
One day shortly after getting married, I grated a sweet, juicy apple and added it to my pancakes.
It was fabulous. But then I never did it again. It left my mind completely.
And truth be told, I was way too traumatized by the 16 bobbleheads in the living room and that gigantic turkey that lurked in Mr. How Sweet’s bachelor pad to remember anything I was doing in the kitchen.
Then last week it came back to me. And I was so bacon-deprived that I decided to add that to the mix too.
I can now die happy.
Yes, friends – there are apples and bacon in the pancakes. They create the perfect sweet and savory mix, bursting with flavor and texture.
Apple Bacon Pancakes
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups milk
- 1 tablespoon canola oil
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 slices bacon, fried and crumbles
- 1 gala apple, grated
In a bowl, mix flour, baking powder, cinnamon and salt together. Add milk, eggs, vanilla and oil and stir until smooth. Fold in half the bacon and all of the apple shreds.
Heat skillet or griddle on medium heat. Add batter 1/4 cup at a time (creates about a 3-4 inch pancake). Wait until bubbles form, them flip and cook about another 30-60 seconds.
Garnish with remaining bacon and maple syrup.
I’ll be hanging in the kitchen today with my best pal, bacon.
Reunited and it feels so good…