Shake and Pour Pancake Mix
1 pink lady apple, chopped
Juice of one lemon
1 green onion, sliced
1 Tbsp. chopped cilantro
1 tsp. honey
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
8 slices low sodium center cut bacon
1 Tbsp. Butter, divided
4 eggs, beaten
2 oz. goat cheese, crumbled
Maple syrup, to taste
Preheat oven to 225 degrees.
Prepare pancake mix according to package directions and set aside.
Combine salsa ingredients and set aside.
Place bacon in a pan over medium heat. Cook until you start seeing a little brown color on the bacon (see first bacon photo), flip and sprinkle with brown sugar. Cook the second side until slightly brown, flip and sprinkle with brown sugar. Watch carefully the bacon will brown (or burn) fast now that it has brown sugar on it. Flip one more time to caramelize the sugar. Remove from pan and set on paper to drain.
In another non-stick pan, melt a little butter over medium heat. Pour enough pancake batter to make a 6" pancake. When you see bubbles on the surface of the pancake check to see if brown and flip. Cook until second side is brown. Place on a foil lined baking sheet and put in oven to keep warm. Repeat with remaining batter until you have four 6" pancakes.
In another non-stick pan, melt remaining butter over medium low heat. Add beaten eggs and season with salt and pepper. Gently stir eggs until soft curds form, continue to cook until eggs are set and remove from heat.
To assemble the tacos, start with a pancake, place two pieces of bacon inside, add a fourth of the eggs, top with crumbled goat cheese and apple salsa. Drizzle with a little bit of maple syrup.
|after first flip with brown sugar sprinkle|
|with maple syrup drizzle|
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