Flour and Flowers | A Kitchen and Garden Blog

Retro Post: Adventure #4: Sweetie-Pie Pancake with Brown Sugar, Apples and Bacon

This was a special treat for my very own sweetie pie on our anniversary.  It’s always a challenge to find things with bacon in them (one of his very favorite foods) that I will also enjoy (not one of my very favorite foods).  I bought him this cookbook, Everything Tastes Better With Bacon, for Christmas last year, and then it sat in a box for 6 months before we had our kitchen entirely put together, so this is the first recipe we’ve tried.

It might have been because I tried making this for the first time at 6:30 am on a Monday.  It might have been because I used turkey bacon instead of real bacon. (I don’t cook with real bacon. It disgusts me.)  It might just be because I don’t have the technique down quite right yet.  But all in all, this was a relatively disappointing recipe.  The pancake was delicious, but the apples and bacon were mediocre verging on not great.  I love the idea, so I will probably try again, but not particularly soon. Recipe after the jump…

Sweetie-Pie Pancake with Brown Sugar, Apples and Bacon

Everything Tastes Better with Bacon


  • 3 eggs at room temperature
  • 1/2 cup milk at room temperature
  • pinch of salt
  • 3 thick smoked or unsmoked bacon slices (3 ounces uncooked), cut crosswise into 1/2-inch pieces
  • 1 medium or 2 small crisp, tart apples
  • 2 Tbsp unsalted butter
  • 1/4 cup firmly packed dark brown sugar
  • Powdered sugar for dusting


  1. Preheat oven to 425º F.
  2. In a medium bowl, whisk together eggs, milk, salt and flour until combined.  The batter may be slightly lumpy.  Set aside.
  3. In an ovenproof medium heavy skillet, cook the bacon pieces over low to medium-low heat,  turning as needed to brown but not crisp.  Using a slotted spoon, transfer to a paper towel to drain.  Pour off the bacon drippings.
  4. Peel, core, and cut the apples into 1/4 inch slices.  In the same skillet, melt the butter over medium heat.  Add the apple slices and sauté for 3 minutes.  Turn the apples and sauté for 3 minutes longer.  (Feel free to arrange the slices in a circular tart-like pattern.)  Sprinkle the apples with the brown sugar, then the bacon.  Cook for 1 minute.
  5. Whisk the batter for 30 seconds and pour it over the apple mixture.  Bake until the pancake puffs up and is golden brown, about 15 minutes.  Using an oven mitt to hold the skillet’s hot handle, remove from the oven.  Dust the pancake with powdered sugar, slice, and serve immediately.


  • This was surprisingly easy to make.  I’d always wondered how puffy “pan”cakes worked,  but there doesn’t seem to be any real mystery.  It just does!
  • I was disappointed with the apples.  It’s possible that I just overcooked them, but they turned out very chewy and sticky, almost caramelized in the bottom, and they were difficult to eat.  If I make this again, I will under-cook them, and possibly add more butter to the bottom, or try to lift them up a bit in the batter before baking to give them a little moisture while baking.
  • This recipe seems like it would be a good base for just about any kind of puff pancake.



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