Description
A crazy easy and delicious recipe for savory breakfast pancakes! Made with crumbled bacon, green onions, and topped with a tomato jalapeño salad and fried eggs, these pancakes are the perfect reason to stay home and cook breakfast this weekend!
Ingredients
Scale
for pancakes
- your favorite pancake recipe, without “sweet” add-in’s (see notes for examples and pancake options) – enough to make about 4-6 medium sized pancakes
- 6 pieces of thinly sliced bacon, diced
- 1/2 tsp garlic powder
- 2 green onions, thinly sliced
- a few grinds of black pepper
for tomato salad
- 1 cup cherry tomatoes, sliced in half
- 1 small red jalepeno, very thinly sliced
- 2 green onions, thinly sliced
- 1/2 tsp maple syrup
- 1/4 tsp sea salt
- few grinds of black pepper
- 1 tsp red wine vinegar
- 1 tbsp olive oil
for garnish
- eggs for frying
- half of the cooked bacon, crumbled
- thinly sliced green onion
- feta cheese (optional)
Instructions
for pancakes
- Dice bacon and cook over medium heat until crisp. Set aside to cool on a paper towel lined plate.
- Mix pancakes according to package instructions, adding in the garlic powder and black pepper to the dry ingredients before mixing in the wet ingredients.
- Finely chop half of the bacon pieces and fold into the pancake batter along with 2 thinly sliced green onions.
- Reserve the other half of the bacon pieces for topping the pancakes.
- Preheat oven to 200 degrees to keep pancakes warm.
- Heat pan with a little of the remaining bacon fat and cook according to pancake recipe instructions.
- Move to the warm oven and continue, adding a bit more bacon grease as needed until batter is gone.
for tomato salad
- In a small bowl stir together sliced cherry tomatoes, chili pepper, green onions, cilantro, olive oil, vinegar, maple syrup, and salt and pepper.
- Set aside.
for assembly
- Fry eggs and serve each egg on top of a pancake, topped with tomato salad, more green onions, crumbled bacon and feta cheese if using!
- DIG IN!