Baked Apple & Bacon Pancake

Looking for brunch inspiration? Try this apple and bacon oven pancake.

Cut: Bacon
Prep Time: 10 minutes

Cook Time: 25 minutes
Number of Servings: 4-6

Ingredients

4 tart apples, peeled, cored and thinly sliced
1/3 cup (75 mL) dark brown sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
2 Tbsp (30 mL) butter
6 slices Applewood Smoked Bacon, cooked, drained and torn into small pieces
3 large eggs
1 cup (250 mL) milk
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) whole-wheat flour
2 Tbsp (30 mL) granulated sugar
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) salt
Maple syrup for drizzling

Directions

Preheat oven to 425˚F (220˚C).
In large bowl, combine apple slices, sugar, cinnamon and nutmeg; toss gently to coat. Set aside.
In 10-inch oven-proof or cast iron skillet over medium heat, melt butter; swirl to coat bottom and sides of skillet. Arrange seasoned apple slices over bottom of skillet. Sprinkle with bacon pieces.
In a small bowl, whisk together eggs and milk. Add flours, sugar, vanilla extract and salt; whisk until batter is smooth. Pour batter evenly over apples and bacon.
Place skillet in oven and bake, uncovered, 20-25 minutes. Remove skillet from oven. Slide pancake onto serving platter and slice into wedges. Serve immediately. Drizzle with maple syrup if desired.

Nutritional Analysis

YIELD:

4-6 servings

SERVING SIZE:

per pancake

	
				Per Serving
				
					Calories
					190
				
					Total Fat
					6 g
				
					Saturated Fat
					2.5 g
				
					Cholesterol
					60 mg
				
					Carbohydrates
					28 g
				
					Fiber
					2 g
				
					Sugars
					18 g
				
					Protein
					6 g
				
					Sodium
					270 mg
				
					Potassium
					139 mg