American breakfast: bacon pancakes

American breakfast bacon pancakes

Sweet and savory flavors inspired by America recommend themselves for a thematic breakfast! Prepare fluffy pancakes and serve them with a nutritious smoothie with the taste of apple pie.


  • Bacon slices – 200 g
  • Powdered sugar – 1 tablespoon
  • Eggs – 3 pieces
  • Butter – 40 g
  • Wheat flour – 340 g
  • Whole milk (3.2%) – 345 ml
  • Baking powder – 1.5 teaspoons
  • Salt – 1 pinch

To serve

  • Maple syrup – 2 tablespoons

Apple pie smoothie

  • Cinnamon – 4 g
  • Dried dates – 4 pieces
  • Ground nutmeg – 1 pinch
  • Red apple – 1.5 pieces
  • Greek yogurt – 60 g
  • Almond milk – 230 g
  • Oats – 110 g
  • Apple juice – 250 ml

For decoration

  • Cinnamon – 2 g
  • Red apple – 0.25 piece


Sift flour, baking powder, sugar, and salt into a bowl through a fine sieve. Melt butter in a saucepan. Set aside. Separate egg yolks from egg whites and combine them in a separate bowl with milk. Add melted butter (about 4 tablespoons). Mix.

Pour the wet ingredients mixture into the bowl with dry ingredients. Mix thoroughly using a whisk. Whip egg whites into stiff peaks using a blender, then gradually fold them into the pancake batter base, gently mixing with a silicone spatula.

Spread a little olive oil on the pan, then remove any excess with a paper towel. Heat the pan, set it to medium heat, and pour small portions of the batter onto the pan. Fry the pancakes on both sides until golden brown.

Fry bacon on both sides on a dry pan until it gains a golden color. After frying, drain excess fat on a paper towel. Transfer the pancakes to a plate and drizzle with maple syrup. Place the fried bacon next to the pancakes.

In a blender, combine all smoothie ingredients: almond milk, oats, apple juice, apple chunks, yogurt, and dates. Season the smoothie ingredients with cinnamon and nutmeg. Blend until smooth and creamy. Pour into tall glasses, decorate with thinly sliced ​​apple. Optionally, sprinkle with cinnamon on top. Serve with straws.

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