Cinnamon-ginger spiced apples and crisp bacon griddled into tender pancakes.
Pancakes are a no brainer for breakfast. They are easy to make, and almost everyone enjoys them. I jazzed up these pancakes with spiced apples, crisp bacon, and a bit of maple syrup. Their spiced salty-sweetness makes for a yummy fall breakfast!
I mix the pancake batter first to allow the flour to hydrate and the leavener to begin working. Baking powder’s chemical reaction starts when it’s combined with liquid and continues through the cooking process.
The apples are cooked in the same skillet as the bacon with a little bit of the fat. The fat and the brown bits from the bottom of the pan add salty bacon flavor to the dish. Cook the apples until they are tender but not mushy. They should be ready when the sugar starts to thicken. Watch the pan closely. The sugar can quickly burn. The apple mixture should be cool to the touch before adding it to the pancake batter.
These pancakes will brown more than plain pancakes. The extra sugar in the batter from the apples caramelizes quickly and can easily burn. Keep the skillet’s temperature hot enough to set the pancake, but not so hot that a pat of butter instantly browns.
I cooked half-strips of bacon into the pancakes. The bacon strips add visual appeal to this dish. The flavor contrast when you get a bite of bacon with the sweet pancake is delicious. I enjoyed it so much I found myself wishing I had chopped the bacon and scattered it all over the pancake. That way, I could have bacon in every bite!
Apple Bacon Pancakes
- 3 eggs
- 1 cup flour
- 1/4 tsp salt
- 2 tsp sugar
- 1 tsp brown sugar
- 3 tsp baking powder
- 1 cup milk
- 2 tbsp butter melted
- 6 strip bacon cut in half
- 2 cups apples diced small
- 1/2 tsp cinnamon
- 1/8 tsp ginger ground
- 1/4 tsp lemon juice
- 1/3 cup brown sugar
- butter as needed
- maple syrup as needed
- Mix all the ingredients together and set aside.
- Cook the sliced bacon in a skillet until crisp. Drain on a paper towel. Remove all of the fat from the pan except for 1 tablespoon. Heat the pan over medium heat and add the apples. Cook for 2 minutes and add the rest of the ingredients. Cook until the apples are soft and the sugar has thickened. Cool to room temperature and mix the apples with the pancake batter.
- Heat a clean skillet over medium-medium low heat. Lightly brush the pan with butter. Stir the batter and ladle it into the skillet. Place one strip of bacon on top. Let the pancake set and brown. Flip the pancake. Brown on the bottom side and remove from pan. Repeat until all of the batter is cooked. Serve with butter and maple syrup. Yields approximately 11-4 inch pancakes.