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Ultimate breakfast pancake

The Ultimate Breakfast Pancake

Recipe adapted from Savory Sweet Life
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 4 people
Calories 1109 kcal

Ingredients
  

Pancakes

  • 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

Roasted Potatoes

  • 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

Scrambled Eggs

  • 1 extra large eggs
  • salt
  • pepper
  • 1 tbsp butter

Bacon

  • 1 pound bacon uncooked

The Ultimate Breakfast Pancake

  • 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
 

Pancakes

  • 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.
  • 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.
  • Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Roasted Potatoes

  • 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.
  • 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.

Scrambled Eggs

  • 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.
  • Add the eggs and using a spatula, gently stir to scramble. Once the eggs are set, immediately remove from the heat.

Bacon

  • 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.

The Ultimate Breakfast Pancakes

  • Lay the first pancake down on a plate or serving platter. Add a layer of roasted potatoes all the way to the edge.
  • Add another pancake and add the scrambled eggs. Add the third pancake and add your bacon.
  •  Add the final pancake. At this point if everything is cold, you will want to microwave everything for 3 minutes right before serving.
  • Spread a layer of whipped cream, arrange strawberries, kiwi, blueberries and mint. Serve with maple syrup on the side.

Nutrition

Calories: 1109kcalCarbohydrates: 91gProtein: 33gFat: 69gSaturated Fat: 26gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 246mgSodium: 1305mgPotassium: 1232mgFiber: 6gSugar: 20gVitamin A: 892IUVitamin C: 68mgCalcium: 358mgIron: 5mg
Keyword breakfast, pancakes
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