Saturday, October 23, 2010

Apple & Bacon Puff Pancake

We made this for breakfast this morning. The smoky bacon adds a great savory contrast to the sweet apples and maple syrup. We all loved this dish! It was very quick to make, and it makes a fabulous fall breakfast. The recipe states it makes 2 servings, but we just divided it into fourths and it was perfect. If you have a larger family, you’ll probably want to make 2 at the same time. (Note: I keep extra cooked bacon in the freezer. That makes it simple to use for recipes like this.)

Apple & Bacon Puff Pancake

4 tablespoons butter, divided
½ cup all-purpose flour
½ cup milk
2 eggs
4 slices crisply cooked bacon, crumbled
¼ cup maple syrup
1 medium apple, peeled, quartered, sliced
2 tablespoons firmly packed brown sugar
¼ teaspoon ground cinnamon
Powdered sugar (if desired, for garnish)

Heat oven to 425°F. Place 2 tablespoons butter in 9-inch glass pie pan; putinto oven until melted and pie pan is hot (4 to 5 minutes). Brush melted butter over bottom of pan.

Meanwhile, combine flour, milk and eggs in medium bowl; beat with wire whisk until well mixed. Carefully pour batter into hot pie pan; sprinkle with bacon. Bake for 14 to 17 minutes or until puffed and light golden brown (you might want to check it a little early).

Meanwhile, melt remaining butter in 8-inch nonstick skillet over medium heat. Add maple syrup, apples, brown sugar and cinnamon. Cook until apple is tender (4 to 5 minutes); keep warm.

Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately.

Recipe source: Land O’ Lakes

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