Breakfast
Bacon Pancakes with Fried Eggs
20 minServes 2Nutri-Score C€€
C
20 min
20 minBacon Pancakes with Fried Eggs
what you need
Ingredients
all-purpose flour (sifted)Pantry120 g
milk (room temperature)Dairy180 ml
egg (beaten for batter, fried separately)Dairy3 pieces
butter (melted)Dairy30 g
sugarPantry10 g- baking powderPantry5 g
saltPantry2 g
bacon strips (cooked crisp and crumbled)Other4 pieces- vegetable oil (for cooking)Pantry10 ml
maple syrup (optional for serving)Pantry20 ml
per serving
Nutrition
724kcal
- Carbs
- 62 g
- Proteins
- 29 g
- Fat
- 40 g
step by step
Method
- Step 1
Cook the bacon
- Heat a skillet over medium heat.
- Add the bacon strips and cook until crisp, about 5 minutes.
- Transfer to a paper towel-lined plate and crumble.
- Step 2
Prepare the pancake batter
- In a bowl whisk together flour, sugar, baking powder, and salt.
- Add milk, beaten egg, and melted butter; mix until just combined.
- Fold the crumbled bacon into the batter.
- Step 3
Cook the pancakes
- Heat a little vegetable oil in the skillet over medium heat.
- Pour batter to form 8‑inch pancakes; cook 2‑3 minutes until bubbles form.
- Flip and cook another 2‑3 minutes until golden.
- Step 4
Fry the eggs
- In the same skillet, add a touch more oil if needed.
- Fry the remaining two eggs to your liking, about 2 minutes for sunny‑side‑up.
- Step 5
Serve
- Stack the pancakes on plates, top each with a fried egg.
- Drizzle with maple syrup if desired and enjoy.