|

Apple, Bacon and Cheddar Griddlecakes [Intro to Cooking]

Most of my early memories are centered around the kitchen. My mother experimenting with what she had, my grandmothers preparing for company, my aunts whipping up pies and hand-rolling dumplings. Food is such a central part of Southern culture, and my childhood was a reflection of that. As I have established myself in a new city, I find that most of the memories I am making now are also centered around food: trying new restaurants, introducing new ingredients into my repertoire and spending some time each week working on material for this column!

These days, my cooking is oriented around the seasons, so the upcoming arrival of fall fruits and vegetables is sure to breathe fresh air into this column. The key to this delicious breakfast is a tart green apple. It is off set by the sweetness of the maple syrup and the saltiness of the bacon. The result is a hearty breakfast sure to help you keep warm through the arrival of Mr. Frost!

Ingredients

batter

  • 1 1/2 tbsp. butter, melted
  • 1 egg
  • 3/8 c. milk, room temperature
  • 1/4 c. applesauce
  • 1 c. white flour
  • 2 tsp. baking powder
  • 1 tbsp. white sugar
  • 1/2 tsp. salt

toppings

  • 2 Granny Smith Apples
  • 4-6 slices of bacon
  • 1/2 c. cheddar cheese, grated or finely diced
  • 1 c. maple syrup
  • 1/4 c. applesauce

Serves: 4-6
Cook Time:
 30 minutes 

Instructions

  1. Mix flour, baking powder, sugar, and salt in a small mixing bowl. Set aside.
  2. In a larger mixing bowl, combine egg, butter, and applesauce with 1/4 c. milk, reserving 1/8 c. Whisk until all ingredients blend smoothly. Set aside.
  3. After coring, thinly slice the apples, then roughly dice. Fry and drain bacon, dicing when cooled. Grate or finely chop cheese. Set aside these toppings.
  4. Add the dry ingredients to the wet all at once, and mix until all flour is dampened. If the consistency is too thick, add in the remaining milk. The ideal consistency is pour-able, but not runny.
  5. In a buttered skillet, over low-medium heat, drop in 1/4 c. batter at a time. Before flipping, sprinkle apples, bacon, and cheese on the raw side, then flip and continue to cook until both sides are slightly brown.
  6. Repeat until all the batter has been used, as it doesn’t keep well.

Pro Tips

  1. Adding 1/4 c. applesauce to maple syrup, then heating in the microwave adds a little something extra. Top with chopped walnuts and enjoy!
  2. Adding applesauce to the batter reduces the need for white sugar, which is always a good thing.
  3. Spread a layer of cream cheese in between two of your cakes, you will not be disappointed.
  • AriCOLLEGECANDY Writer
    Born and raised in Kentucky, Ari is a twenty-something living in Covington, KY. Lover of strong coffee, cherry fritters, and her floppy hound dog. Ari spends her down time day-dreaming about the perfect craftsman bungalow and peonies. She has a penchant for white lace and old jars. She works full time for a social service agency, and is currently on a mission to discover her own interests.