Bacon Pancakes with Baked Tomatoes

By Brie

Can't decide if you want eggs or pancakes? Have both with this dish.

Ingredients

• For the Bacon Pancakes:
• 2 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup butter (melted)
• 6 pieces bacon (cook and fat reserved)
• For the Spicy Maple Syrup:
• 2 cups maple syrup-hot sauce (to taste)
• For the Baked Tomatoes:
• 3 on-vine tomatoes (halved)
• 1/2 cup panko breadcrumbs
• 1 clove garlic (minced)
• 1/4 cup parsley (minced)
• 2 tablespoons olive oil
• salt and pepper (to taste)
• For the Poached Eggs:
• 6 eggs
• 1/4 cup white vinegar
• 2 quart water

Preparation

Step 1

For the Bacon Pancakes:

Sift together the dry ingredients. Whisk together the eggs, buttermilk, and butter. Add the dry mixture to the wet and stir to combine. Add chopped bacon and mix in.

Add some of the reserved bacon fat to a skillet over medium low heat and ladle some of the pancake batter into the pan. Flip the pancakes when they begin to bubble around the edges. Cook for another 2 minutes and remove to a platter. Cover to keep warm.

For the Spicy Maple Syrup:

Combine the maple syrup and the hot sauce in a small sauce pan over medium low heat and serve with the pancakes.

For the Baked Tomatoes:

Preheat oven to 400 degrees f.

Place tomatoes on a baking sheet and season with salt and pepper.

Combine the breadcrumbs, garlic, parsley, and half the olive oil in a large bowl and toss to combine. Season with salt and pepper.

Top each tomato with the breadcrumb mixture. Drizzle the remaining olive oil over the to and bake in the oven for 15 minutes.

For the Poached Eggs:

Bring the water to a simmer in a wide, low sided pan and add the vinegar. gently add eggs in two batches. cook for about 3 minutes until just set. remove with a slotted spoon and blot on a towel. serve with baked tomatoes and bacon pancakes.