Slam Breakfast Recipe

Make batter

In a medium bowl whisk together 3 tbs flour, 1 tsp sugar, 1 tsp baking powder and a pinch of salt. In a separate small bowl or measuring cup whisk 1 cup milk, 1 large egg and 1 tbs melted butter until combined. Pour wet into dry and stir gently until you have a slightly lumpy batter; don't overmix.

Preheat pan

Heat a nonstick skillet or griddle over medium heat until hot (about 2–3 minutes). Lightly brush or swirl 1 tsp oil or a little butter to coat the surface.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the skillet (you should get two pancakes). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook the second side until golden, 1–2 minutes more. Transfer to a warm plate and keep warm while you cook the eggs and bacon.

Cook the bacon while or just before the eggs so it stays hot. Heat a medium skillet over medium heat. Lay 2 bacon strips in a single layer. Cook, flipping occasionally, until browned and crisp to your liking, 6–10 minutes depending on thickness.

Optional: To reduce splatter and help the bacon render more evenly, add 1 tsp water to the pan once the fat starts to release, then continue cooking until the water evaporates and bacon crisps. Transfer bacon to a paper towel–lined plate to drain.

Use the same skillet (wipe excess bacon fat leaving a thin layer, or add 1 tsp butter/oil if using a clean pan). Heat over medium-low for tender fried eggs or medium for firmer whites. Crack 2 large eggs into the pan spaced apart.

For sunny-side-up: cover the pan with a lid and cook until whites are set but yolks still runny, about 2–3 minutes. For over-easy: cook until whites set, flip carefully and cook 15–30 seconds more. Season with a pinch of salt and pepper. Transfer eggs to the plate with the pancakes and bacon.

Stack or plate the two pancakes, top with 1 tsp butter if desired and drizzle with 2 tbs maple syrup. Arrange the two bacon strips and two eggs alongside. Serve immediately.