Bacon, Apple and Sugar A pancake that has it all
Like Thanksgiving and Christmas, New Year's Day is one of those holidays that requires aroma.
On Thanksgiving, we need the house to smell of turkey and stuffing and sweet potatoes. On Christmas, we need whiffs of indulgent desserts, gingerbread cookies and citrus zest.
For New Year's Day, the scent of cinnamon rolls or hash browns and bacon may be just right to rouse the household for a leisurely breakfast or brunch
This year I wanted both sweet and savory, so I created this baked pancake inspired by an upside down cake.
For ease, it can be prepped partially the day before. To do that, just make the batter as directed in a blender, then refrigerate it in the blender carafe. In the morning, just give it a quick whir to freshen it, then you're ready to assemble the pancake.
And that's when things get good. You start by frying bacon in a skillet. Once the bacon is crisp, you top it with a layer of thinly sliced apples. Give those a couple minutes to soften, then you add a hefty sprinkle of brown sugar and cinnamon. Finally, you pour on the batter and pop the whole thing in the oven to finish.
When it's done, you overturn the pancake onto a serving platter and cut it into wedges. You may not need to, but there's no harm in dousing the whole thing with maple syrup.
Start to finish: 45 minutesServings: 4¾ cup whole milk1 egg1 tablespoon canola or vegetable oil½ teaspoon vanilla extract1 cup all-purpose flour2 tablespoons granulated sugar1½ teaspoons baking powderKosher salt1 large apple8 strips bacon¼ cup packed brown sugar1 teaspoon cinnamonHeat the oven to 375 degrees.In a blender, combine the milk, egg, oil and vanilla. Blend until smooth. With the blender running on low, sprinkle in the flour, sugar, baking powder and ½ teaspoon salt. Stop blending as soon as the mixture is smooth. Set it aside.Use an apple corer or melon baller to core the apple, but leave the fruit intact. Set the apple on its side, then cut it into thin round slices. Set the slices aside.Heat a large oven-safe skillet over medium. Add the bacon and cook for 6 to 7 minutes on one side. Spoon out and discard about half of the fat in the pan, then turn the bacon strips to cook on the other side, laying them flat and evenly over the bottom of the pan. Top the bacon with the apple slices, arranging them evenly. Cover the pan and cook for 2 minutes.Mix together the brown sugar, cinnamon and a pinch of salt, then sprinkle the mixture over the apples. Carefully and evenly pour the pancake batter over the apples and bacon.Place the skillet in the oven and bake the pancake until it is lightly browned and cooked through, about 20 minutes.Let the pancake cool for 5 minutes. Use a paring knife to loosen the edges of the pancake, then overturn a large serving plate over the skillet. Invert the skillet to release the pancake onto the plate. Cut into wedges.
