PrintSunday Brunch: New England Apple and Bacon Griddlecakes
Today's Sunday Brunch recipe is adapted from James Villa's excellent Bacon Cookbook. It makes a stack of thick, intensely flavored griddlecakes—especially if you use pure maple syrup. And if you do use pure maple syrup for this, make sure you don't use maple-cured bacon—as Villas says, the resulting effect is just too intense.
New England Apple and Bacon Griddlecakes
- makes 4 servings -
Adapted from The Bacon Cookbook by James Villas.
Ingredients
1/2 pound applewood-smoked bacon
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1/2 cup whole milk
2 Granny Smith apples, peeled and coarsely grated
4 tablespoons (1/2 stick) butter, melted, plus extra for serving
Maple syrup
Procedure
1. Fry the bacon in a large skillet over medium-high heat until crisp, drain on paper towels, and crumble.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon and stir until blended. In another bowl, whisk together the eggs and milk, add to the flour mixture, and stir until batter is just blended. Stir in the apples and bacon.
3. Heat a griddle or large, heavy skillet over moderately high heat until it's hot; brush it with butter. Drop the batter by 1/4-cup measures onto the griddle; cook until bubbles appear on surface and edges begin to brown, about 2 minutes. Turn with a spatula; cook until golden, about 1 minute more. Transfer griddlecakes to a platter, keep warm in a low oven, and continue to make more in same manner.
4. Serve hot with butter and maple syrup.
View other entries from Sunday Brunch.
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3 Comments:
Apple and bacon sounds like an awesome combination of flavors. I've always liked the savory/sweet taste sensation, and to have the bacon right in the griddle cake sounds amazing. I'm not sure where to get Applewood-smoked bacon, but hopefully any smoked bacon would work!
MuseinTheKitchen at 12:07AM on 03/10/08
Sounds good.Thanks for the review. I ordered this cookbook and am expecting its arrival any day. I can almost smell these griddlecakes cooking already!
MelsDiner at 7:24PM on 03/10/08
I didn't use Applewood-smoked bacon, but a really good-quality, locally-made bacon with a sweet cure. I also replaced two-thirds of the flour with whole wheat pastry flour. Oh, and I skipped the butter for cooking and instead cooked the pancakes on the same griddle as the bacon (after wiping off most of the grease). The pancakes were excellent! We'll look forward to eating them... a lot!
PhredYammers at 12:19PM on 03/16/08