Spaghetti Pancakes

Ingredients

• 4 slices Bacon (thick‑cut, used for seasoning grill and topping)
• 2 medium Potatoes (russet, peeled and diced into ½‑inch cubes)
• 1 tablespoon Vegetable Oil (for greasing potatoes on the grill)
• 3 tablespoons Unsalted Butter (divided: 1 tbsp for potatoes, 2 tbsp for eggs)
• 2 large Eggs (scrambled, kept slightly soft)
• 1 cup All-Purpose Flour (for pancake batter)
• 1 cup Milk (whole milk, for batter)
• 1 teaspoon Baking Powder (for pancake batter)
• 1 tablespoon Granulated Sugar (for batter sweetness)
• 1 pinch Salt (for batter and potatoes)
• 1 tablespoon Powdered Sugar (dusted on top of pancake)
• 2 tablespoons Vermont Maple Syrup (real maple syrup for drizzling)

Instructions

1. Clean and Preheat the Grill

   Give the grill a quick clean with a brush, then preheat it to medium‑high heat (about 375°F / 190°C).

   Time: PT5M

   Temperature: 375°F

2. Season the Grill with Bacon Fat

   Place the bacon slices directly on the hot grill. Cook until crisp, allowing the rendered fat to coat the grates.

   Time: PT5M

   Temperature: Medium‑High

3. Cook the Potatoes

   Add 1 tbsp vegetable oil and 1 tbsp butter to the grill surface. Toss the diced potatoes onto the grill, season with a pinch of salt, and stir frequently until golden and tender.

   Time: PT7M

   Temperature: Medium

4. Scramble the Eggs

   In a skillet, melt 2 tbsp butter over medium heat. Pour in beaten eggs, stirring gently. Cook just until the eggs are softly set; they should remain slightly creamy.

   Time: PT3M

   Temperature: Medium

5. Prepare the Pancake Batter

   In a mixing bowl, whisk together 1 cup flour, 1 tsp baking powder, 1 tbsp sugar, and a pinch of salt. Add 1 cup milk and 1 egg, whisking until smooth. Transfer the batter to a squeeze bottle for easy drizzling.

   Time: PT5M

6. Cook the Spaghetti‑Shaped Pancakes

   Using the squeeze bottle, drizzle the batter onto the hot grill in long, wavy lines to form “spaghetti” shapes. Cook until bubbles form and edges set (about 2 minutes), then carefully flip and cook another 2 minutes until golden.

   Time: PT8M

   Temperature: Medium

7. Assemble the Breakfast Bowls

   In each serving bowl, place a layer of grilled potatoes, top with scrambled eggs, chopped cooked bacon, and one spaghetti pancake. Dust with powdered sugar and drizzle Vermont maple syrup over the top.

   Time: PT2M

8. Serve and Enjoy

   Present the bowls hot, optionally with extra maple syrup on the side.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

60g

Fat

25g

Fiber

4g