February 2015
KOKOMO/HOWARDCOUNTYHighflyer
4
W
inter is a great time to make an indulgent breakfast, so I created
this baked pancake inspired by an upside down cake. For ease,
it can partially prepped the night before. To do that, just make
the batter as directed in a blender, then refrigerate it overnight in
the blender carafe. In the morning, just give it a quick whirl to freshen
it, then you’re ready to assemble the pancake.
And that’s when things get good. You start by frying bacon in a skil-
let. Once the bacon is crisp, you top it with a layer of thinly sliced
apples. Give those a couple minutes to soften, then you add a hefty
sprinkle of brown sugar and cinnamon. Finally, you pour on the batter
and pop the whole thing in the oven to finish.
When it’s done, you overturn the pancake onto a serving platter and
cut it into wedges. You may not need to, but there’s no harm in dous-
ing the whole thing with maple syrup.
BACON-APPLE BAKED
PANCAKE
Start to finish: 45 minutes
Servings: 4
3/4 cup whole milk
1 egg
1 tablespoon canola or
vegetable oil
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons granulated
sugar
1 1/2 teaspoons baking
powder
Kosher salt
1 large apple
8 strips bacon
1/4 cup packed brown sugar
1 teaspoon cinnamon
Heat the oven to 375 F.
In a blender, combine the milk,
egg, oil and vanilla. Blender until
smooth. With the blender running
on low, sprinkle in the flour,
sugar, baking powder and 1/2
teaspoon salt. Stop blending as
soon as the mixture is smooth.
Set aside.
Use an apple corer or melon
baller to core the apple, but leave
the fruit intact. Set the apple on
its side, then cut it into thin round
slices. Set aside.
Heat a large oven-safe skillet
over medium. Add the bacon and
cook for 6 to 7 minutes on one
side. Spoon out and discard
about half of the fat in the pan,
then turn the bacon strips to
cook on the other side, laying
them flat and evenly over the
bottom of the pan. Top the bacon
with the apple slices, arranging
them evenly. Cover the pan and
cook for 2 minutes.
Mix together the brown sugar,
cinnamon and a pinch of salt,
then sprinkle the mixture over the
apples. Carefully and evenly pour
the pancake batter over the
apples and bacon. Place the skil-
let in the oven and bake until
lightly browned and cooked
through, about 20 minutes.
Let the pancake cool for 5
minutes. Use a paring knife to
loosen the edges of the pancake,
then overturn a large serving
plate over the skillet. Invert the
skillet to release the pancake
onto the plate. Cut into wedges.
Nutrition information per
serving:
530 calories; 260 calo-
ries from fat (49 percent of total
calories); 29 g fat (9 g saturated;
0 g trans fats); 95 mg cholesterol;
54 g carbohydrate; 3 g fiber; 27 g
sugar; 13 g protein; 860 mg sodi-
um.
— J.M. Hirsch,AP Food Editor
RECIPE OF THE MONTH
