Cold, snowy morning at home. Looking at homemade granola and one piece of leftover bacon on the counter, I started dreaming about pancakes. I make scratch pancakes, but you can use a mix if you like. I used to make Marion Cunningham's Granola Pancakes years ago; these are my own. She's a great breakfast inspiration!
Salted Butter, divided
Egg (You'll need 2-3 more for the fried eggs that top the pancakes)
Preheat oven to 200 degrees Fahrenheit. Place plates in oven.
Preheat griddle or large cast iron skillet over high heat. Meanwhile:
In a glass measuring cup, melt 3 of the tablespoons of butter in the microwave, reserving the other tablespoon for the griddle to cook the pancakes. Pour the milk over the melted butter, stir, and whisk in the egg.
In a large measuring bowl (8-cup), add the dry ingredients: flour - salt. Mix well with a fork. Beat in the milk mixture until just combined. Stir in the bacon and granola.
Flick a little water off your fingers onto the hot griddle. If the drops pop wildly, fly up and disappear, it's ready. Grease hot griddle or pan with reserved butter. Ladle or pour about 1/2 cup batter onto the griddle for each 4-5-inch pancake. Cook until lots of bubbles appear on top and bottom is quite brown. Flip and cook briefly on the other side until done through. Repeat until batter is completely used, placing pancakes on plates in the warm oven.
When the pancakes are all made, top each stack with one fried egg. (2 pancakes each to serve 3, or 2 pancakes each to serve 3.) Garnish with a little extra granola and a drizzle of syrup. (You can drizzle the syrup before you put the egg on top if you like or skip the syrup totally and use the egg yolk for a sauce.)
Note: 1. While you're cooking the last of the pancakes, fry the eggs so that they're fresh and hot. 2. Extra pancake? Spread with peanut butter + honey; roll up and take for lunch at work.