One day’s leftovers become the next day’s delicious breakfast treat. With the extras from a batch of these pikelets, we created some hearty bacon egg pancake stacks. They were quick to make, and a fun twist on a breakfast sandwich.
4 cooked pikelets (pancakes)
4 slices bacon
1 tbsp butter
salt and pepper
2 tbsp maple syrup (optional)
Preheat oven to 250F (120C).
Wrap the cooked pikelets in foil and warm in the oven.
Cook up the strips of bacon. I do this in a frying pan, and then use the same pan to cook up the eggs (less dishes to wash!). Place the strips in a a room-temperature pan and then heat it up to medium heat. I find this allows the fat to cook more evenly with the meat to give you crispy bacon. Transfer cooked bacon to a plate lined with paper towel (to absorb the extra grease) and let rest while you cook up the eggs. If you have quite a bit of grease in the pan, pour some off, but keep enough to cook your eggs. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny. Crack some fresh pepper and a sprinkle of salt over the eggs while cooking.
To serve, remove your warm pikelets from the oven and brush with butter. Build your stack – pikelet, bacon (I break one strip of bacon into two pieces so it fits on the pikelet), pikelet, bacon, all topped with an egg. If you’re feeling adventurous, drizzle each stack with a tbsp of maple syrup!