Bacon Dutch Apple Baby For Two

Steps

1. 1Cook bacon until crisp. Transfer bacon to a paper towel-covered plate and reserve the grease.
2. 2Preheat oven to 400°F.
3. 3Peel apple and cut it into 1/4-inch thick slices and cut the slices into thirds. Set aside.
4. 4Combine 1 tablespoon of the granulated sugar, the cinnamon, and ginger in a small bowl and set aside.
5. 5Pour 3 tablespoons of the reserved bacon grease into an 6x6-inch baking dish. All bacon is different, so if your bacon didn't render enough grease, you can make up the difference with melted butter. Sprinkle brown sugar over the top and add apple slices, spreading them evenly over the brown sugar.
6. 6Sprinkle granulated sugar mixture over the apples and place dish in the oven until apples are slightly cooked and mixture is bubbly at the edges, about 8 to 10 minutes.
7. 7While your apples cook, make the batter. In a large bowl, whisk together flour, the remaining tablespoon of sugar, salt, and nutmeg. Slowly whisk in the milk, stirring constantly to prevent lumps from forming.
8. 8Add vanilla and eggs one at a time, beating well after each. After the final egg, beat for 2 minutes, until mixture is foamy and allow to rest for 5 minutes.
9. 9Chop bacon into 1/2-inch pieces.
10. 10Once apples are done, sprinkle bacon over the top and then pour in pancake batter and bake for 15 to 20 minutes, until the pancake has puffed up considerably and is golden and set in the center.
11. 11The pancake will begin to deflate almost as soon as it comes out of the oven. This is completely normal. Sprinkle with powdered sugar or drizzle with a little maple syrup if desired and serve.