Upside Down Bacon Pancake
Upside Down Bacon Pancake
This is the ultimate breakfast pancake situation. No need for hovering over the cook top flipping pancakes one at a time. This fluffy golden pancake is topped with a luscious layer of candied plant based bacon that has the perfect amount of smoke flavor and sweetness. It easy to make in just one pan and will wow anyone you make it for. Serve it as the main event or as part of a bigger brunchscape.
Serves 3-4
Ingredients
Dry
1 1/2 cups (180g) Flour
2 Tbsp (30g) Baking Powder
2 Tbsp (30g) Cane Sugar
1/4 tsp Salt
Wet
1 1/2 cups (354ml) Plant Milk
1 1/2 (23ml) Tbsp Apple Cider Vinegar
1 tsp (5ml) Vanilla
Bacon Topping
8 slices of MyBacon, cooked
2 Tbsp (30g) Brown Sugar
2 Tbsp (30g) Vegan Butter
1 Tbsp (15ml) Maple Syrup
Directions
1. In a large oven safe pan, cook up the bacon until crispy but not overdone. Place the cooked bacon onto a paper towel to drain. Once cooled, chop into 1” pieces and set aside.
2. Thoroughly brush the entire pan including the sides with the left over coconut oil from cooking. If there is still an excess of oil in the bottom, use a paper towel to wick some of it up. Set the pan aside.
3. In a cup, mix together the apple cider vinegar, milk and vanilla and set aside for 5 -7 minutes.
4. To a large bowl, add the flour, sugar, salt and baking powder and mix well.
5. Combine the wet and dry ingredients and gently mix until combined and there are no longer any dry flour spots but do not over mix.
6. Add the chopped bacon back to your oven safe pan along with the brown sugar, maple syrup and butter. Pour the pancake batter over everything and smooth out if necessary. Bake at 350 for 20-22 minutes or until an inserted toothpick comes out clean.
7. Allow the pancake to cool for about 8-10 minutes. If needed run a knife or spatula along the sides of the pancake and the pan. Then place a large plate over the the top of the pancake and hold the plate while you flip it over to release. Cut into wedges and serve with more maple syrup.
