Bacon Scrapple Cinnamon Pancakes

Ingredients:


RAPPA SCRAPPLE (SCAPPLE WITH BACON) OR OTHER VARIETY


CINNAMON PANCAKES

  • 1 ½ cups (195g) all-purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups (295ml) milk
  • 1 large egg
  • 3 tablespoons (42g) butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, optional


CREAM CHEESE GLAZE

  • 4 tablespoons (56g) butter
  • 3 ounces (85g) cream cheese
  • 1 ½ cups (170g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 3 to 4 tablespoons milk


D i r e c t i o n s :

• MAKE SCRAPPLE

  1. Break up scrapple into crumples or pea side balls and put aside
  2. Coat bottom of frying pan with oil and warm over medium heat
  3. When hot add scrapple crumbles
  4. Stir occasionally until mostly crispy
  5. Place on plate with a paper towel and set aside

• MAKE PANCAKES

  1. Melt the butter and set it aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. (Don't worry if the butter solidifies slightly).
  4. Create a well in the center of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble.
  5. Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it's ready. You want them to dance around a bit and evaporate.
  6. Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).
  7. Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.
  8. Wait about 20sec then sprinkle crumbles on top the pancakes
  9. After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.

• MAKE GLAZE

  1. Melt butter in a small saucepan over medium heat. Remove pan from heat, then whisk in the cream cheese. It will look separated at first, but it will come together in a thick paste after whisking.
  2. Whisk in the powdered sugar, vanilla extract, and 2 tablespoons of milk. You want to be able to drizzle the glaze over the pancakes. If it's too thick, add another tablespoon or two of milk.
  3. Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).