Baked Apple and Bacon Skillet Pancake

4 tart apples, peeled, cored, and thinly sliced

1/3 c. dark brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. Sweet Butter Olive Oil or Butter Olive Oil
3 lg. eggs
1 c. milk
1/2 c. each all-purpose flour and whole wheat flour
2 Tbsp. sugar
1 tsp. Maple Balsamic
1/2 tsp. salt
6 slices bacon, cooked, drained and torn into small pieces
Saltwest Smoked Applewood sea salt
Maple Balsamic for drizzling
top with berries and mint

Preheat oven to 425˚F. In a large bowl, combine apple slices, sugar, cinnamon and nutmeg; toss gently to coat. Set aside. In a 10-inch oven-proof skillet or cast iron pan, over medium heat, heat Butter Olive Oil; swirl to coat bottom and sides of pan. Arrange seasoned apple slices over bottom of pan. Sprinkle with bacon pieces.

In a small bowl, whisk together eggs and milk. Add flours, sugar, balsamic vinegar and salt; whisk until batter is smooth. Pour batter evenly over apples and bacon. Place in oven and bake, uncovered, 20-25 minutes. Remove from oven. Slide pancake onto serving platter and slice into wedges. Serve immediately drizzled with Maple Balsamic.

*Tested in Bacon Cooking Class

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