Huevos, Papas, Tocino, & Pancakes Recipe

Huevos, Papas, Tocino, & Pancakes

1. 1

   Prepare pancake batter (dry ingredients)

   In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt until well combined.

2. 2

   Prepare pancake batter (wet ingredients)

   In a separate bowl, whisk 1 large egg, 1.75 cups milk, and 4 tablespoons melted butter until smooth.

3. 3

   Combine batter and rest

   Pour the wet mixture into the dry ingredients and whisk just until combined; small lumps are fine. Let the batter rest 5–10 minutes while you prep other components.

4. 4

   Cook bacon

   Warm a large skillet over medium heat. Add 8 slices of bacon and cook until crisp and browned on both sides, about 6–8 minutes. Transfer to paper towels to drain; reserve fat in the skillet.

5. 5

   Cook potatoes

   In the same or a separate large skillet, add 2 tablespoons olive oil over medium heat. Add 3 cups diced potatoes; season with 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Sauté 12–15 minutes, stirring occasionally, until potatoes are golden and tender.

6. 6

   Cook pancakes

   Heat a nonstick pan or griddle over medium heat and lightly brush with 1 tablespoon melted butter. For each pancake, pour about 1/4 cup batter, cooking until bubbles form on the surface and the edges look set, then flip and cook 1–2 minutes more until golden. Repeat with remaining batter.

7. 7

   Fry eggs

   In a separate skillet, or after removing some bacon fat, fry 6 large eggs to your preferred doneness (sunny-side up or over easy). Lightly season with salt and pepper if desired.

8. 8

   Plate and serve

   Stack pancakes or serve them in a circle alongside the crispy bacon, golden potatoes, and fried eggs. Offer butter and maple syrup for pancakes, and salt/pepper to taste for eggs and potatoes.