A cold and snowy morning at home. Kept looking at my granola and wondering what I could do with it that would turn it into something warm. Pancakes came to mind. Eggs popped up right after that. What came to be was a short stack of pancakes that had granola and minced, cooked bacon in them --all topped off with a fried egg and a swizzle of real maple syrup, garnished with a bit more granola. Heaven as I know it.
Years ago, I used to make Marion Cunningham's granola pancakes (just add granola), but I now make my own….She has always been a great breakfast inspiration and her Breakfast Book is one of my favorite cookbooks.
|Alyce's granola--recipe below in blue make my own granola link|
|Mixing the granola and bacon into the pancake batter, which is quickly thickened and bubbly.|
You can also use the pancake recipe plain and without the granola--just so you know. This sweet-savory recipe makes enough for two people (or you twice) and could even stretch to 3 if the three of you aren't starving. Though you might be after you eat this. You might want more. Honest.
|Butter and bubbles…you need them both.|
Leftover pancakes are good spread with peanut butter and rolled up for work lunches or you can wrap them in foil and warm them briefly in the oven another day if you'd like hot pancakes again.
|Brown=yes. No pallid, wimpy pancakes needed.|
Here's how to make the whole deal, which might be a great breakfast on Super Bowl Sunday, when you're cheering for the Broncos, right?
Fry your eggs when you begin the last batch of pancakes so that they're hot and fresh.
- 4 tablespoons salted butter, divided (3 T for batter, 1 T for griddle or pan)
- 1 cup milk
- 1 egg (plus 2-3 more for the fried eggs you'll make later)
- 1 cup unbleached, white all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 piece cooked, crispy bacon, minced
- 1/2 cup granola, plus a little more for garnish
- 2-3 over-easy fried eggs (runny yolk)
- 3 tablespoons warm maple syrup
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