- 20 min
- 40 min
- 4 (12 pancakes)
Apple Bacon Sauté
- 8 slices cooked bacon, cut into ½ inch pieces
- 3 Granny smith apples, peeled and diced into ¼ inch pieces
- 3 tbsp brown sugar
- ¼ tsp cinnamon
- ½ cup apple juice or water
Apple Bacon Sauté
- Heat butter in a wide skillet on medium high heat. When it starts to bubble, sauté the apples for 5-7 minutes, stirring frequently until golden brown and slightly softened.
- Add cinnamon, brown sugar, and bacon. Stir well to combine and melt sugar. Add apple juice or water. Turn off heat and stir while liquid reduces to form a glaze.
- Remove from heat. Divide in half, keeping half warm and cool the other half off to add to the pancake batter later.
- Sift the flour, sugar, salt, and baking powder into a medium bowl.
- Whisk egg first and then add milk to make a smooth mixture.
- Make a well in the center of the flour mixture.
- Pour the melted butter, vanilla, milk, and egg mixture into the well.
- Whisk everything together slowly until thick and smooth. Gently stir in cheese and the cooled apple bacon mixture.
- Let the batter rest while heating a lightly oiled skillet or griddle to medium high heat.
- Pour or scoop the batter onto the skillet or griddle, using approximately 1/4 cup measure for each pancake.
- Cook for 3-4 minutes, until bubbles form on the surface. Flip over carefully and cook another 3-4 minutes until golden brown.
- Stack three or four pancakes on a plate and place a little Armstrong Mozza Cheddar on top of the last pancake so it slowly melts.
- Pour the bacon apple sauté on top and all around the pancakes.
- Finish with a good drizzle of maple syrup.
- Garnish this dish with a dollop of sour cream or yogurt, dried fruit like cranberries, cherries or raisins and nutritious seeds like pumpkin, hemp, chia, or sunflower for a nice visual and texture contrast.
- Honey or molasses are great substitutes for maple syrup.