Poached Eggs with Bacon and Toasted Pecan Pancakes

Name: Poached Eggs with Bacon and Toasted Pecan Pancakes
Ingredients: 0.5 cup all-purpose flour; 0.333 cup whole-wheat flour; 5 teaspoons sugar; 1.5 teaspoons baking powder; Coarse salt; 0.75 cup nonfat buttermilk; 3 large eggs; 0.5 teaspoon pure vanilla extract; 1.5 teaspoons butter melted, plus 1 teaspoon for skillet; 1 tablespoon plus 1 teaspoon vegetable oil; 0.5 cup pecans, toasted and coarsely chopped (about 2 ounces); 6 strips thick-cut bacon; Pure maple syrup, warmed, for serving; Toasted Glazed Pecans , for garnish

4.1

(7)

1 Review

By

Martha Stewart Editors

Updated on April 28, 2020

Servings:

2

Start the day with bacon and eggs, two ingredients that are even more enticing when they're together; other delectable duos - pecan pancakes with maple syrup and coffee with milk complete the breakfast.

Ingredients

½ cup all-purpose flour
⅓ cup whole-wheat flour
5 teaspoons sugar
1 ½ teaspoons baking powder
Coarse salt
¾ cup nonfat buttermilk
3 large eggs
½ teaspoon pure vanilla extract
1 ½ teaspoons butter melted, plus 1 teaspoon for skillet
1 tablespoon plus 1 teaspoon vegetable oil
½ cup pecans, toasted and coarsely chopped (about 2 ounces)
6 strips thick-cut bacon
Pure maple syrup, warmed, for serving
Toasted Glazed Pecans, for garnish

Directions

Preheat oven to 200 degrees. Whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside. Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture. Using a rubber spatula, fold in chopped pecans; set batter aside.
Cook bacon in a medium skillet over medium heat, turning once, until crisp, 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.
Heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat. Working in batches of 2, pour in 1/4 cup batter for each pancake. Cook until small bubbles form, 2 1/2 to 3 minutes. Flip; cook until golden brown, about 2 minutes. Transfer to baking sheet in oven to keep warm.
Fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering. Break remaining eggs into separate cups; pour eggs into water. Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a paper towel to drain.
Place 2 pancakes on each plate; drizzle with warm syrup. Arrange bacon over pancakes, and place poached egg on top. Drizzle with more syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed pecans.