One-Skillet Bacon Pancake with Cheesy Scrambled Eggs
A sweet-and-savory lover’s dream breakfast, brunch or dinner
This recipe uses Martha Stewart’s recipe for “Basic Pancakes.”
Photo by Aaron Komo.
The backstory
We’ve all been there. We get the idea of pancakes for breakfast and we almost immediately regret it once we’re standing in front of the stove, flipping, mostly flopping, flapjacks a few at a time and transferring the hotcakes to a plate in the oven to keep them warm. Drips of batter falling in the most inconvenient crevices of the stovetop. Guests are due in five and you begin to wonder if you’ve made enough…see where I’m going with this? Pancakes should be easier. And with a skillet, they can be.
It’s no shocker, we love brunch. If you’ve been kind enough to dine with E and I, you know we rally for any meal, but we really know how to show up for brunch. Like so many others, no matter what’s on the menu, we strategize how to get the best sweet-and-savory combo. This one-skillet bacon pancake is just that. Use the recipe below as a guide. All you need is your favorite bacon, your syrup of choice and eggs cooked your way - for me, I love a slow scramble with cheese to keep things easy.
Have fun! And remember, don’t wash your skillet with soap. Rinse it in hot water, wipe it down with a paper towel and put it back on the stove for 5 minutes to heat it up and dry it out. Oven mitts are your friends here.
The recipe
One-Skillet Bacon Pancake with Scrambled Eggs
Makes 1 10” skillet pancake
Serves 2-4
Time: About 30 minutes
Tip: Keep an eye on your bacon. Don’t let it get too crispy before going in the oven.
One-Skillet Bacon Pancake
Ingredients:
1 8-oz pack of bacon, your choice (8 strips)
1 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
3 tbsp unsalted butter (2 tbsp for pancakes, 1 tbsp for skillet)
Instructions:
Preheat the oven to 375ºF
Whisk together milk, butter and egg.
Add dry ingredients to milk mixture. Whisk until it all comes together. Standard pancake rules apply - bumps are a-okay.
Heat your skillet - on medium heat with 1 tbsp of butter. Once melted, lay bacon down. Once bacon begins to crisp up, 3-4 minutes, flip them over and rearrange them so that they cover the entirety of the pan.
Pour in the pancake batter, covering the bacon. Keep the skillet on medium heat for another 3-4 minutes, allowing the pancake batter to begin cooking. Once bubbles pop up through the batter and the edges begin to brown, remove the skillet from the heat and put it in the oven.
Cook for 12-15 minutes. The pancake should puff up, appear slightly brown and be soft to touch - not sticking to your spoon or whatever you use.
Remove from the oven, use a knife or spatula to separate the edges of the pancake from the skillet and turn the pancake over on to a large plate, bacon side up!
Drizzle with your syrup of choice and serve with your scrambled eggs.
Cheesy Scrambled Eggs
Ingredients:
eggs
salt
pepper
Italian seasoning
garlic powder
milk, optional
olive oil
cheese (gouda, cheddar…really your choice)
Instructions:
Crack the eggs. For two of us, I used 6.
Add in the seasonings and a splash of milk to your liking. (Don’t overdue it, but don’t be skimpy. Vague I know. I believe in you.)
Whisk together with a fork.
In a large pan on low heat, heat the olive oil for 30 seconds or so. You should feel heat when you put your palm above the oil.
Pour in eggs. Grab your spatula and begin pulling the cooked egg along the edges toward the middle in a circular fashion. Continue to go around and around until all of the eggs are cooked, but still moist.
Crumble your cheese into the scramble, allowing it to slightly melt before transferring to a bowl. Done!
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