The Ultimate Breakfast Pancake
Recipe adapted from Savory Sweet Life
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp sugar (optional)
- 2 eggs
- 2 cups milk
- 2 tbsp butter (melted and cooled (optional), plus unmelted butter for cooking, or use neutral oil)
- 1 pound small red potatoes (cut into 1/2-inch cubes)
- 1 tbsp olive oil
- 2 cloves garlic (finely minced)
- 2 tsp parsley (freshly minced)
- 1 pinch salt
- black pepper (freshly ground)
- 1 extra large eggs
- salt
- pepper
- 1 tbsp butter
- 1 pound bacon (uncooked)
- 8 pancakes
- 1½ cups roasted potatoes
- 3 eggs (scrambled)
- 1 pound cooked bacon
- 1 cup whipped cream
- 1 cup strawberries (sliced)
- ½ cup fresh blueberries
- 2 kiwis (sliced)
- 1 bunch fresh mint leaves
- maple syrup (for serving)
Instructions
- 1
Heat an 8-inch frying pan over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- 2
Place a teaspoon of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making 8-inch pancakes. For this Breakfast Pan"cake" recipe, we'll be making 4 pancakes) Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- 3
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
- 4
Preheat the oven to 425F. Scatter the potatoes onto a baking sheet. With your hands, toss with the olive oil, garlic and parsley. Sprinkle salt and pepper.
- 5
Spread out the potatoes so that they are in a single, even layer. Roast for 35-40 minutes, or until the potatoes are cooked through and browned.
- 6
Beat the eggs in a large bowl and season with salt and pepper. Heat a large frying pan over medium heat with the butter. When the butter is bubbling, swirl to coat the pan.
- 7
Add the eggs and using a spatula, gently stir to scramble. Once the eggs are set, immediately remove from the heat.
- 8
Preheat your oven to 400F. Lay a baking rack on top of a baking sheet. Lay the bacon slices on top of the rack and cook for 10-15 minutes until crispy.
- 9
Lay the first pancake down on a plate or serving platter. Add a layer of roasted potatoes all the way to the edge.
- 10
Add another pancake and add the scrambled eggs. Add the third pancake and add your bacon.
- 11
Add the final pancake. At this point if everything is cold, you will want to microwave everything for 3 minutes right before serving.
- 12
Spread a layer of whipped cream, arrange strawberries, kiwi, blueberries and mint. Serve with maple syrup on the side.