Pancakes with Bacon and Poached Egg

Ingredients

• 1 cup pancake mix
• ¾ cup milk
• 1 large egg
• 4 slices bacon
• 2 tbsp butter
• 1 tbsp vinegar

Instructions

1. 1

   In a bowl, whisk 1 cup pancake mix, 3/4 cup milk, and 1 large egg until just combined (lumps are fine). Let the batter rest while you cook the bacon.

2. 2

   In a skillet over medium heat, cook 4 slices bacon until crisp, about 6-8 minutes, turning once. Transfer to a paper towel-lined plate; pour off most of the fat, leaving a thin coating.

3. 3

   Return skillet to medium heat. Pour 1/4 cup batter per pancake; cook until bubbles form on top, about 2 minutes. Flip and cook until golden, about 1-2 minutes more. Repeat with remaining batter, adding 1 tbsp butter as needed.

4. 4

   Meanwhile, bring a pot of water to a gentle simmer and add 1 tbsp vinegar. Crack an egg into a small bowl, then slide it into the water. Poach for 3-4 minutes until the white is set but yolk is soft. Remove with a slotted spoon.

5. 5

   Stack pancakes on plates, top with bacon and the poached egg. Add a pat of butter on top if desired. Serve immediately.

Tools you’ll need

• Mixing bowl
• Whisk
• Skillet
• Pot for poaching
• Slotted spoon

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