The third installment of “You Buy, I Cook” is here!  Last time, I made a Salad with Pomegranate and Asian Pear with Priya. This time, my friend Anna came over for a night of Breakfast for Dinner and a movie.  The movie never happened, but we did play a fantastic game of Scrabble.


Just a quick reminder of how this project works – you bring groceries, I cook (you have a chance to cook and learn with me, if you wish), we eat, you do the dishes.


Back to Breakfast for Dinner.  Eggs, bacon, and pancakes came immediately to mind.  Then I had the idea to combine the bacon and pancakes, throw in an apple – and, voila, Apple and Bacon Pancakes were born. We also devoured a plate of sunny side up eggs and roasted potatoes.



Apple and Bacon Pancakes


Ingredients


1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
healthy pinch of salt
freshly ground black pepper
1 1/2 cups half-and-half (originally, I wanted to use buttermilk, but apparently the store did not have it, so we settled on half-and-half)
1 egg
1/4 cup vegetable oil
1-2 strips of bacon, cooked and crumbled
1 Granny Smith apple, cored and cut into thin strips (do not use a grater to grate apples – you’ll end up with too much juice and hardly any texture)


Directions


1.  In a large bowl, whisk dry ingredients.  Add the wet ingredients and whisk to combine.  Carefully stir in bacon and apples.



 2.  Heat a large pan over medium high heat.  (I tried using a cast iron skillet and somehow it didn’t work for me.  Since I don’t have a non-stick pan, I ended up using a heavy bottom stainless steel pan).  Add a little bit of oil, enough to cover the bottom of the pan, and allow the oil to warm up.


3.  Use a measuring cup (1/4 c) or a small ladle to make pancakes.  Cook the pancakes for 4-5 minutes on each side.



Once bubbles appear on the surface of the pancakes, you know it is time to flip them.  Be sure to flip away from you to prevent any oil splattering.



4.  Add a little bit of oil to the pan between the batches.  Serve the pancakes hot, with a drizzle of syrup and hot sauce.



The good news is the batter keeps well overnight in the refrigerator.  Feel free to make it a day ahead to save some time in the morning (unless you’ll be making these sinful delights for Dinner for Breakfast).


I am guessing you won’t have too many leftovers 🙂



Do you love Breakfast for Dinner?  What is on your menu?


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