Fancy Pancake Slam Breakfast Recipe

Make batter

In a medium bowl whisk together flour, sugar, baking powder and 1/4 tsp salt until combined. In a separate bowl whisk milk, 1 large egg, melted butter and vanilla. Pour the wet into the dry mixture and stir gently until just combined; small lumps are fine. Let rest 5 minutes while you prepare other components.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with cooking oil or melt a little butter. For two pancakes, pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm on a plate tented with foil.

Plate with fruit

Arrange the two pancakes on the serving plate. Top with the sliced strawberries and banana. Drizzle with maple syrup just before serving, or serve syrup on the side.

Prepare potato

Grate the peeled russet potato using a box grater. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (this prevents soggy hashbrowns). If using, grate the onion and squeeze any extra moisture as well.

Season and form

Transfer dried grated potato (and onion) to a bowl. Add 1/2 tsp salt and 1/4 tsp pepper and toss to combine. Form into a flat patty about 1/2-inch thick (or two smaller patties if preferred).

Fry hashbrowns

Heat a 10–12 inch skillet over medium-high heat and add 2 tbsp vegetable oil and 1 tsp butter if using. When oil is shimmering, add the potato patty. Press gently with a spatula to flatten. Cook without moving until underside is deep golden and crisp, about 4–5 minutes. Flip and cook the other side 3–4 minutes until crisp and cooked through. Transfer to a paper towel-lined plate and keep warm.

Cook bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly browned and crisp to your liking, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain. If short on time, bacon can be cooked in the oven at 400°F (200°C) on a foil-lined sheet for 12–15 minutes.

Fry eggs

Use the same or a separate nonstick skillet; heat 1 tsp butter or a little oil over medium-low to medium heat. Crack two eggs into the skillet. For sunny-side-up, cook gently until whites are set but yolks still runny, about 2–3 minutes; tent with a lid for more even cooking. For over-easy, cook until whites set then carefully flip and cook 20–30 seconds more. Season with 1/8 tsp salt and a pinch of black pepper.

On each serving plate place the two pancakes topped with strawberries and banana. Add the fried eggs alongside, place two bacon strips next to the eggs, and add a portion of hashbrowns. Serve immediately with maple syrup for the pancakes and ketchup or hot sauce for the hashbrowns/eggs if desired.