Recipe: Sweetie Pie Pancake with Brown Sugar, Apples and Bacon

SWEETIE PIE PANCAKE WITH BROWN SUGAR, APPLES AND BACON

"The batter is light and eggy; the apples, deliciously tart. And the bacon? Salty, savory, and sublime. Add the sweetness of brown sugar (and your own sweetie pie), and this high-rising pancake has everything you want. Just be sure to serve immediately because like a souffle, it will deflate"

3 eggs at room temperature
1/2 cup milk at room temperature
Pinch of salt
1/2 cup all-purpose flour
3 thick smoked or unsmoked bacon slices (3 oz. uncooked), cut crosswise into 1/2-inch pieces
1 medium or 2 small crisp, tart apples
2 tbsp. unsalted butter
1/4 cup firmly packed dark-brown sugar
Powdered sugar (for dusting)

Preheat oven to 425 degrees F.

In a medium bowl, whisk together the eggs, milk, salt and flour until combined. The batter may be slightly lumpy. Set aside.

In an ovenproof medium-heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to brown but not crisp. Transfer to a paper towel to drain. Pour off the bacon drippings.

Peel, core and cut the apples into 1/4-inch slices.

In the same skillet, melt the butter over medium heat. Add the apple slices and saute for 3 minutes. Turn the apples and saute for 3 minutes longer. Sprinkle apples with brown sugar, then with the bacon. Cook for 1 minute.

Whisk the batter for 30 seconds and pour it over the apple mixture.

Bake in oven until the pancake puffs up and is golden brown, about 15 minutes. Using an oven mitt to hold the skillet's hot handle, remove from the oven.

Dust the pancake with powdered sugar, slice and serve immediately.

Makes 2 to 4 servings
Source: Everything Tastes Better with Bacon by Sara Perry