Apple, Cheddar and Bacon Pancakes

Directions

Apple Bacon Sauté

1. Heat butter in a wide skillet on medium high heat. When it starts to bubble, sauté the apples for 5-7 minutes, stirring frequently until golden brown and slightly softened.
2. Add cinnamon, brown sugar, and bacon. Stir well to combine and melt sugar. Add apple juice or water. Turn off heat and stir while liquid reduces to form a glaze. 
3. Remove from heat. Divide in half, keeping half warm and cool the other half off to add to the pancake batter later.
   
   

Pancakes

1. Sift the flour, sugar, salt, and baking powder into a medium bowl.
2. Whisk egg first and then add milk to make a smooth mixture.
3. Make a well in the center of the flour mixture.
4. Pour the melted butter, vanilla, milk, and egg mixture into the well.
5. Whisk everything together slowly until thick and smooth. Gently stir in cheese and the cooled apple bacon mixture.
6. Let the batter rest while heating a lightly oiled skillet or griddle to medium high heat.
7. Pour or scoop the batter onto the skillet or griddle, using approximately 1/4 cup measure for each pancake.
8. Cook for 3-4 minutes, until bubbles form on the surface. Flip over carefully and cook another 3-4 minutes until golden brown.
   
   

Assembly

1. Stack three or four pancakes on a plate and place a little Armstrong Mozza Cheddar on top of the last pancake so it slowly melts.
2. Pour the bacon apple sauté on top and all around the pancakes.
3. Finish with a good drizzle of maple syrup.
   
   

Tips

1. Garnish this dish with a dollop of sour cream or yogurt, dried fruit like cranberries, cherries or raisins and nutritious seeds like pumpkin, hemp, chia, or sunflower for a nice visual and texture contrast.
2. Honey or molasses are great substitutes for maple syrup.