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 savory pancakes, which my husband quickly declared a keeper. —Sue Gronholz, Beaver Dam, Wisconsin
Total TimePrep: 30 min. Bake: 20 min.
- 4 bacon strips, chopped
- 1 large apple, peeled and sliced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1 large egg, room temperature
- 3/4 cup 2% milk
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- Optional toppings: Confectioners' sugar and maple syrup
- 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 apples 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.