Pancakes with Bacon and Poached Egg

Step 1

In a bowl, whisk 1 cup pancake mix, 3/4 cup milk, and 1 large egg until just combined (lumps are fine). Let the batter rest while you cook the bacon.

Step 2

In a skillet over medium heat, cook 4 slices bacon until crisp, about 6-8 minutes, turning once. Transfer to a paper towel-lined plate; pour off most of the fat, leaving a thin coating.

Step 3

Return skillet to medium heat. Pour 1/4 cup batter per pancake; cook until bubbles form on top, about 2 minutes. Flip and cook until golden, about 1-2 minutes more. Repeat with remaining batter, adding 1 tbsp butter as needed.

Step 4

Meanwhile, bring a pot of water to a gentle simmer and add 1 tbsp vinegar. Crack an egg into a small bowl, then slide it into the water. Poach for 3-4 minutes until the white is set but yolk is soft. Remove with a slotted spoon.

Step 5

Stack pancakes on plates, top with bacon and the poached egg. Add a pat of butter on top if desired. Serve immediately.