We’re going to keep it simple today. Watch this video:
Did you enjoy it? Good. I did too. I sat on my bed and shrieked with laughter. Then I watched it again. And then I watched it again. And then I texted it to Sophia and when she came over later that week, we watched it again.
Sometimes when I’m feeling down, I’ll watch it again and revel in the seamless transition from bacon pancaaaaake to DUN DUN DUN DUN New Yooooork. I’ve never been to the concrete jungle where dreams are made of. But sometimes you don’t need big lights to inspire you. Sometimes all it takes is a dumb YouTube video and a solemn appreciation of bacon to make your wildest dreams come true.
So today, make bacon pancakes. But not just bacon pancakes. Make apple compote too. Why? In the days after I discovered this gem of a video, I pondered how to incorporate “New York” into my bacon pancakes. What comes to mind when you think of New York? I immediately thought of bagels. After some deliberation, I decided against starting the hottest new food trend of carb on carb bagel pancake sandwiches. Then it came to me. New York = the Big Apple. I’ll make bacon pancakes and top them with apple compote. Brilliant, right? Right.
So go ahead. Watch that video again, I know you want to. Then boogie your way over to the kitchen to make this heavenly combination of sweet-tart apples and fluffy-porky pancakes, all the while dancing to the delightful medley of Jake and Alicia Keys playing on repeat.
Bacon Pancakes with Apple Compote
Makes 8 mini pancakes or 4 large pancakes
2 large apples, peeled and sliced
2-3 tbsp lemon juice
1/4 cup brown sugar
1/2 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1/2-3/4 lb chopped bacon
1 cup all purpose flour
1 tsp baking powder
dash of salt
1 tbsp sugar
1 cup milk
1 tbsp melted butter
- Start with your apple compote – combine the apples, lemon juice, brown sugar, water, cinnamon, and nutmeg in a medium saucepan and cook over medium heat. Allow to cook until apples are completely soft. You may need to add more water as it cooks.
- Meanwhile, in an ungreased skillet over medium-high heat, begin frying the bacon.
- While the bacon is frying, make your pancake batter. In a bowl, combine the flour, baking powder, salt, and sugar.
- In another bowl, whisk together the egg, milk, and melted butter. Slowly add half of the liquid mixture to the dry ingredients, whisking to combine. Continue to add more liquid as needed – you may not need all of your liquid to get the batter consistency you want. If your batter is too thick, your pancakes won’t spread. If your batter is too thin, you will have thin, sad pancakes. Allow your pancake batter to rest while you finish cooking the bacon.
- When the bacon is crispy, remove from the skillet to a paper towel-lined plate. Drain most of the bacon fat from the skillet, but reserve some to fry your pancakes. Stir the bacon into the pancake batter. You can reserve some for garnish if desired.
- Reduce the heat to medium. Use a 1/4 cup measure to ladle the batter into the pan. If you want to make large pancakes, use a 1/2 cup measure.
- Flip the pancake when you see bubbles rising up from the bottom and popping on the surface of the batter. Remove from pan when both sides are golden brown.
- Continue with the rest of the batter. You may have to adjust the heat lower as you go and add more bacon grease to the pan. If you haven’t already, remove the apple compote from the heat and set aside.
- Stack the pancakes on a plate then sprinkle with crispy bacon, spoon on the warm apple compote, and drown in maple syrup.
- Play the bacon pancakes song on repeat as you enjoy your porky breakfast.