Savory pancakes with bacon and scrambled eggs sound like a delicious combination! Here’s a simple recipe to make them:
Ingredients:
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices of bacon
- 4 large eggs
- Chopped chives or green onions (optional, for garnish)
- Maple syrup or hot sauce (optional, for serving)
Instructions:
- Prepare the Pancake Batter:
- In a large mixing bowl, whisk together the flour, milk, egg, melted butter, salt, and pepper until smooth. Set aside.
- Cook the Bacon:
- In a skillet over medium heat, cook the bacon until crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease. Crumble or chop the bacon into small pieces and set aside.
- Make the Scrambled Eggs:
- In the same skillet used for the bacon, pour off most of the bacon fat, leaving just a thin layer. Crack the eggs into the skillet and scramble them until cooked to your desired consistency. Season with salt and pepper to taste. Once cooked, remove the scrambled eggs from the skillet and set aside.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Pour a ladleful of pancake batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface of the pancakes and the edges begin to set, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
- Assemble the Pancakes:
- Once all the pancakes are cooked, assemble them by layering with the scrambled eggs and bacon pieces between each pancake.
- Serve:
- Garnish the pancakes with chopped chives or green onions if desired. Serve warm with maple syrup or hot sauce on the side for drizzling or dipping.
Enjoy your savory pancakes with bacon and scrambled eggs! They make for a hearty and satisfying breakfast or brunch option.
