Savory Apple Pancakes with Bacon Candy

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Quick Facts:

Makes about 30 2-inch pancakes


2 Tbsp olive oil, divided use
2 apples, peeled seeded and chopped
2 medium shallots, minced (about ¼ cup)
2 cloves garlic
½ tsp minced fresh thyme
1 cup sharp cheddar, grated
2 eggs
¼ cup all purpose flour
¼ cup whole wheat flour
4 slices bacon cooked and finely minced
1 Tbsp maple syrup
Pinch cayenne
Crème fraiche for serving, optional


1. Preheat oven to 350 degrees F.
2. In a medium skillet, heat 1 Tbsp olive oil over medium heat until sizzling. Add apples and shallots, cook until softened. Add the garlic and the thyme and cook for another minute, or until the mixture is fragrant. Set aside and allow to cool to room temperature.
3. In a medium-sized bowl, lightly beat the eggs. Add the cooled apple mixture along with the cheese and flour(s). Mix the batter until it is able to stick to a spoon, adding additional flour if necessary to make sure that it holds together.
4. In a medium skillet, heat olive oil over medium heat. Scoop out pancake mixture, try to form 2-3 inch pancakes. Cook until brown on one side before turning over. Slightly flatten the pancakes, and cook until finished. Remove the pancakes from the pan, and continue to cook in batches until all the batter is used.
5. Combine the maple syrup, cayenne pepper and bacon in a small oven proof dish. Insert into the oven and cook until the mixture is loosened up and nicely browned, approximately 10 minutes. Remove from the oven.
6. Place the pancakes on a parchment lined baking sheet or oven safe serving dish. Top each pancake with a little bacon mixture. You can keep the pancakes warm in the oven until they are ready to serve.
7. Serve with a dollop of crème fraiche if desired.

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