Apple & Bacon Pancakes
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Voorbereiding
We like to finish these sweet-and-savory pancakes with a dusting of powdered sugar and appelstroop, a Dutch apple syrup, but you can also smear them with apple butter if you have some on hand. For a slightly sweeter pancake, add a pinch of cinnamon or vanilla sugar (vanillesuiker) to your batter. For a true Dutch meal, serve these apple-and-bacon-studded pancakes alongside soup for dunking.
- In a large bowl, sift flour. Add milk, eggs, and a pinch of salt. Whisk until batter is smooth.
- In a HexClad 12"/30cm Hybrid Fry Pan, cook bacon in two batches over medium-high heat until crispy, 7 to 10 minutes. Transfer to a paper towel-lined plate to drain. Pour out bacon fat and reserve for another use; wipe out pan with paper towels. When bacon is cool enough to handle, break pieces in half crosswise.
- Preheat oven to 175°F/79°C and place a heatproof platter or rimmed baking sheet in oven to keep warm. Melt 1 tablespoon of butter in pan over medium-high heat. Pour 1/6 of batter (about ¾ cup) into pan. Arrange 3 pieces of bacon and some sliced apples on top of batter. Drizzle a little more batter over bacon and apples (this helps them stay in place while flipping).
- Cook pancake until golden brown underneath, about 2 minutes. Flip and cook until golden brown and cooked through, about 2 minutes more. Transfer pancake to oven to keep warm and repeat with remaining butter, batter, bacon, and apples.
- Dust the pancakes with confectioners’ sugar and serve warm with apple syrup on the side.
NOTE Appelstroop is a rich apple syrup from the Netherlands. It can be found at some European specialty food shops or online at Dutchexpatshop.com.