Pancake Stack Recipe
Three fluffy pancakes. Served with Country Potatoes and bacon or...
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Ingredients
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Pancakes
Country Potatoes
Bacon
Method
Pancakes
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, until golden brown. Repeat with remaining batter.
Country Potatoes
- 5
Prepare Potatoes
Wash and peel the potatoes. Cut them into bite-sized cubes.
- 6
Season and Cook
In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- 7
Roast Potatoes
Spread the potatoes in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden and crispy, stirring halfway through.
Bacon
- 8
Cook Bacon
In a skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Flip halfway through for even cooking. Drain on paper towels.