Ingredients
Pancakes:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- Pinch salt
- 2 eggs
- 2 cups milk
- 1 tablespoon vegetable oil, for griddle
-
Marinara sauce:
- 1 can diced tomatoes
- 1 (8-ounce) package cream cheese, room
temperature
-
Scrambled eggs:
- 5 large eggs
- 1 tablespoon sour cream
- Salt and freshly ground black pepper
- 1 tablespoon butter, for skillet
- 7 slices bacon, cooked and chopped
-
Assembly:
- 1 cup shredded mozzarella
- 2 tablespoons chiffonade fresh basil leaves
- Butter
- Maple syrup
-
For the pancakes:
Directions
Heat a nonstick griddle over medium heat while you prepare the
pancake batter.
Combine the flour, baking powder, baking soda, sugar, and salt in
medium bowl. Whisk eggs and milk together in another bowl until
combined.
Whisk the dry ingredients to the wet ingredients and gently mix
until incorporated.
Add the oil to the hot griddle and spread evenly to coat the bottom
of the pan. Ladle about 1/3 cup of batter to the pan and cook the
pancake for about 2 minutes. Flip the pancake and cook until brown on
the other side, roughly 1 to 2 minutes longer. Transfer pancake to a
plate. Repeat with remaining batter and set pancakes aside for assembly.
For the sauce:
In a medium bowl, combine tomatoes and cream cheese. Set aside
until assembly.
For scrambled eggs:
Preheat a large nonstick skillet over medium heat for 1 minute.
Crack eggs into a large mixing bowl and whisk in sour cream; season
with salt and pepper. Add butter to the hot skillet and allow to melt.
Add the eggs and reduce heat to medium-low. Scramble until cooked
through, about 2 to 3 minutes. Stir in the bacon and set aside for
assembly.
For assembly:
Preheat oven to 400 degrees F.
Place the pancakes on a sheet pan. Spread marinara sauce on each
pancake and top with scrambled eggs and bacon. Sprinkle with basil and
mozzarella cheese and place in the oven for 3 minutes or until cheese
melts. Transfer to individual dishes and serve with butter and maple
syrup.
| 
