One Happy Face Pancake With Eggs & Bacon Recipe
Make One Happy Face Pancake With Eggs & Bacon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Toppings & extras
Method
Batter
- 1
Mix dry ingredients
In a medium bowl combine 1.25 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt. Whisk together until evenly distributed.
- 2
Combine wet ingredients
In a separate bowl whisk 1 cup whole milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1/2 teaspoon vanilla extract until smooth.
- 3
Make the batter
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until just combined — a few small lumps are fine. Do not overmix. Let batter rest 5 minutes to hydrate the flour and thicken slightly.
Cook bacon & eggs
- 4
Cook bacon
Heat a large skillet over medium heat. Add 4 strips of bacon and cook 3–5 minutes per side, turning occasionally, until crisp to your preference. Transfer to a paper towel–lined plate to drain. Keep bacon warm in a low oven (about 200°F / 95°C) if making other components.
- 5
Cook eggs (for face features and extra serving)
In a small nonstick skillet over medium-low heat, add a little cooking oil or butter if needed. For the eyes and mouth accents, soft- or hard-fry 3 large eggs depending on desired look: for sunny-eye features, fry two eggs sunny-side up and one egg sunny-side-up or over-easy to cut shapes for the mouth; alternatively, scramble 1 egg for additional plating. Season lightly with salt and pepper. Transfer eggs to a plate and keep warm.
Cook pancakes & assemble One Happy Face
- 6
Preheat griddle
Preheat a nonstick griddle or large skillet over medium heat (about 350°F / 175°C). Brush surface with 1 tablespoon cooking oil or melted butter, wiping off excess with a paper towel so the surface is evenly coated but not greasy.
- 7
Cook large round pancake (face base)
Spoon 1/2 to 3/4 cup of batter onto the griddle to form one large round pancake about 6–7 inches wide (this will be the 'face'). Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip carefully and cook the other side until golden brown, another 1–2 minutes. Transfer to a warm plate.
- 8
Cook smaller pancakes (cheeks if desired)
If you want cheek circles or to stack, ladle 1/4 cup batter to make two smaller pancakes (about 3–4 inches). Cook similarly — 1.5–2 minutes per side — and transfer to the plate with the large pancake.
- 9
- 10
Assemble face — mouth and eyebrows
Use one bacon strip or a combination of two shorter pieces to form a smiling mouth shape across the lower third of the pancake. For eyebrows, break a short piece of bacon in half and curve above each egg. Alternatively use a line of 3–4 chocolate chips or black sesame seeds for a playful smile or pupil details.
- 11
Add pupils and details
Place small amounts of black sesame seeds or chocolate chips (2 teaspoons worth) on each egg yolk to make pupils. Use extra chocolate chips or berries to add dimples, nose, or other facial details as desired.
- 12
Final touches
Dust lightly with 1 teaspoon powdered sugar if using. Spoon 1/4 cup maple syrup into a small ramekin for dipping or drizzle lightly around the edge (not directly over the eggs if you want to keep them savory). Arrange the remaining bacon alongside. Add fresh berries or banana slices (1/2 cup) around the plate for color.