Upside-Down Apple Bacon Pancake
I frequently cook Sunday brunch for my husband and me, and 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 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 reserved 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.
Nutrition Facts1 piece: 371 calories, 16g fat (7g saturated fat), 76mg cholesterol, 430mg sodium, 46g carbohydrate (20g sugars, 2g fiber), 10g protein.
Originally published as Upside-Down Apple Bacon Pancake in Taste of Home August/September 2019
Follow along as we show you how to make these fantastic recipes from our archive.