Breakfast-for-Dinner Pancakes

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    slices good-quality smoky bacon

  • 3

    tbsp. butter, plus more for griddle and eggs

  • 2

    crisp apples, such as gala or golden delicious, peeled and sliced

  • 2

    tbsp. finely chopped fresh thyme

  • A pinch ground cinnamon

  • A little freshly grated nutmeg

  • Salt

  • 1

    tbsp. fresh lemon juice

  • 2

    tbsp. brown sugar

  • 1/4

    cup calvados (optional)

  • 1

    cup dark amber maple syrup

  • 2

    cups multigrain or buckwheat pancake mix such as Highland Sugarworks Multigrain

  • 5

    eggs

  • 1 3/4

    cups 2% milk

Directions

1.Preheat the oven to 375°. Bake the bacon on a broiler pan until crisp, about 15 minutes. 2.Preheat a griddle over medium heat. In a large skillet, melt 3 tbsp. butter over medium-high heat until foaming. Add the apples, thyme, cinnamon, nutmeg and a little salt. Cook until softened, 4 to 5 minutes. Add the lemon juice and brown sugar, flip the apples and cook for 1 minute. Add the calvados, if using, and cook to reduce for 1 minute. Add the maple syrup and lower the heat to a simmer. 3.Combine the pancake mix, 1 egg and the milk. Butter the griddle and cook the pancakes in batches to make eight 4-inch cakes. 4.In a large skillet, fry the remaining 4 eggs in some melted butter to order. 5.Stack each plate with a pancake, 3 crisscrossed slices of bacon, a fried egg, a second pancake and the apples.

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