Buechel Egg Pancakes

January 10, 2016
0 Ratings
Photo by Kevin Buechel
  • Serves 2
Author Notes

My Great Grandmother was German and she prepared a thicker crepe style pancake than most. To complete the experience, you should have a few varieties of homemade Jelly or Jam for the table. Each pancake is cooked in a half teaspoon or less of the reserved Bacon Fat. The Skillet should be a large non-stick but my Grandma used an 11 inch cast iron skillet. The Bacon Fat will keep them from sticking. This has been a tradition for the Buechel Family Christmas, but you can make these anytime for Breakfast or Brunch. —Kevin Buechel

What You'll Need
  • 1 cup All Purpose Flour
  • 1 cup Whole Milk
  • 3 Eggs
  • 1/4 teaspoon Salt
  • 1 pound Hickory Smoked Bacon
  • 1 pound Breakfast Pork Link Sausage
  1. Cook center cut bacon in small batches and keep it warm on a baking sheet in the oven. Cook Pork Sausage Links and also keep warm in the oven until food service. This recipe for two could use less than a a pound of each bacon or sausage but if you increase to make more pancake's you will find the extra meat is good for an easy reheated breakfast. (Reserve the bacon fat for cooking the pancakes)
  2. Mix the Eggs, Flour, Milk, and Salt in medium or large bowl. If increasing recipe, just double or triple the amounts and hand blend until smooth. I do not whip these in a blender. Hand mixing works just fine.
  3. Drop a half teaspoon or less of the reserved bacon fat into a large skillet over medium heat. Ladle about a 1/4 cup of the pancake mixture and tilt skillet to cover the bottom of the entire skillet. You will see small bubbles form and flip within 1-2 minutes per side using a spatula. (Stack the desired amount of Pancakes on an oven safe plate and add to the warm oven until food service. Serve with favorite Jam or Jelly. Spread some Jam or Jelly out and put a slice of bacon or a few sausages and roll up.

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