Upside-Down Apple Bacon Pancake
“I frequently cook Sunday brunch for my husband and myself, and I am always experimenting with new recipes. Apples picked from our tree were the inspiration behind these sweet and savoury pancakes, which my husband quickly declared a keeper.” —Sue Gronholz, Beaver Dam, Wisconsin
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 4 bacon strips chopped
- 1 large apple peeled and sliced
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1-1/2 tsp baking powder
- 1 large egg room temperature
- 3/4 cup 2% milk
- 1 tbsp butter melted
- 1/2 tsp vanilla extract
- Confectioners' sugar and maple syrup Optional toppings
- Preheat oven to 375°. In an 8-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings.
- Add apple to drippings; cook and stir over medium-high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with bacon, brown sugar and cinnamon.
- In a large bowl, combine flour, sugar and baking powder. In a small bowl, combine egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Pour over apples.
- Bake until lightly browned, 20-25 minutes. Invert onto a serving plate. If desired, dust with confectioners' sugar and serve with syrup.
1 piece: 371 calories, 16g fat (7g saturated fat), 76mg cholesterol, 430mg sodium, 46g carbohydrate (20g sugars, 2g fibre), 10g protein.