Breakfast around these parts is typically oatmeal, smoothie, toast, or yogurt parfaits. Something easy, healthy, and quick to eat. But special occasions call for something a little more – something that takes a little longer to make, and maybe more indulgent. Last month my boyfriend celebrated his birthday, which I think warranted a fancy breakfast, don’t you?
I didn’t want to do the typical bacon/eggs/toast thing (mostly because I don’t enjoy eggs much myself), but I still wanted to incorporate some of those traditional breakfast flavours. I decided upon pancakes and bacon – but instead of the bacon on the side, I put that crispy, salty, smoky goodness right into the pancakes.
While real maple syrup would have been a completely acceptable and delicious topping, I wanted to bump it up a notch. I had just picked up some amazing local BC ambrosia apples, and decided to caramelize them with some brown sugar, butter, and cinnamon. It was the perfect sweet accompaniment to the savoury pancakes – not to mention a great way to sneak in some fruit into the meal😉
The pancakes were a resounding hit with the boyfriend and myself. Hearty, filling, and delicious. A great way to start the birthday boy’s day. Give them a go for your next special occasion lunch or brunch – say New Year’s Day?
Bacon Pancakes with Caramelized Cinnamon Apples
serves 3 – 4 (8 pancakes)
Forget all those egg-centric breakfast and brunch dishes. Next time you are looking for a special occasion morning meal, make some bacon pancakes! Hearty and delicious, they have all those classic breakfast flavours. The caramelized cinnamon apples are the perfect sweet contrast to the savoury, salty pancakes. They are sure to impress.
For the pancakes:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cup milk
- 2 eggs
- 2 tbsp vegetable oil (I used avocado)
- 1 tsp vanilla
- 6 pieces of bacon
For the apples:
- 2 large ambrosia apples, cored and sliced
- 3 tbsp brown sugar
- 1 tbsp butter
- 1 tsp cinnamon
1. Combine flours, baking powder, and salt in a large bowl.
2. Mix in eggs, milk, coconut oil, and vanilla. Stir until combined. Allow to rest for 10 minutes.
3. While batter rests, preheat frying pan or griddle to medium heat. Fry bacon until crispy. Drain on paper towels, and crumble into small pieces.
4. While cooking the bacon, combine the apples, sugar, butter, and cinnamon in a medium saucepan. Simmer until apples are cooked but still firm and caramel is thickened.
4. Drain bacon grease from frying pan, leaving a little behind. Ladle 1/3 cup portions for each pancake, then sprinkle with crumbled bacon. Cook until bubbles form around the edges, then flip and cook until golden brown. Serve topped with caramelized apples.
Note: Use any sweet and firm apple of your choice – you want an apple that will keep it’s shape after cooking. Gala, fuji, or honeycrisp would all be good choices.
Which do you prefer? Bacon and eggs or a breakfast of pancakes or waffles?