Fluffy cinnamon spiced apple pancakes stacked high with pecans, bacon, and sweet cider syrup.
I know things have been a little quiet around here this week. I didn’t really plan on disappearing from the interwebs for five days, but sometimes life happens. Or, more accurately, sometimes life slaps you in the face, sets your butt on the sidelines, and tells you it’s time to take a break already.
And you know what? Being away was good for my soul.
It’s good for me to realize that this great big world keeps spinning even when I’m not hyper connected to it. (I’m as shocked as you are)
It’s good for me to release my grip, relinquish control, and give myself grace to take care of myself when I need to.
It’s good for me to cook for no other reason than the pleasure of a sizzling skillet and a good meal.
As much as I love this blogging gig, it can be all-consuming. It’s a whirwind of tweets and comments and stat-checking and Facebook posting. And that doesn’t even include all the cooking, photo taking, editing, and writing that makes this little place go round.
It’s easy to wrap my identity up in this space–to get my sense of worth and success from that day’s blog statistics.
But that’s a dangerous road to travel, friends. Because this blog is going to have good and bad days. And I will most certainly fail at being the perfect blogger.
And on those days when a picture isn’t as pretty as I’d like it to be or the stats look abysmal, I need to be reminded I am more than my blog. More than the food I cook, the words I write, the pictures I take.
You and me? We’re both more than anything we do or don’t do.
You are more than a promotion.
You are more than a pink slip.
You are more than your children’s grade cards or success (or lack thereof) at potty training.
You are more than your weight.
You are more than the stacks of laundry.
You are more than the cleanliness of your home.
You are more than your clothes, your car, the number of friends you have .
You are more than a wife, a mom, a father, a friend, a dress size, a job, a hilarious personality.
You and me? We are beloved children of God. That’s our identity, and nothing we do can ever change it. We can fail, grieve, suffer, succeed, win or lose. And at the end of the day? We’ll still be loved. No matter what.
Let’s rest in that knowledge today, friends. Let’s give ourselves grace to make mistakes, take risks, and take breaks. Let’s gather at the table and laugh our heads off or cry our eyes out.
We’ll have cinnamon and apple pancakes stacked as high as they’ll go, till the tower almost teeters over our plates. We’ll top them with more apples and pecans and savory, crunchy bacon then drown the whole thing in cider syrup.
It doesn’t matter that we’ll never be able to eat it all. We’ll stack them high anyway. Because it’s beautiful and extravagant and this is what the table is about.
It’s about grace–so big and glorious and overflowing and abundant we don’t know what to do with it all.
So we’ll just accept it, share it, bask in the delicious wonder of the whole thing. We’ll linger till noon, drink coffee, and tell stories. We’ll soak in this grace and take the time to marvel over apples and bacon and the fluffiest cinnamon pancakes you’ll ever eat.
So, what do you say? Will you join me?
Apple Nut Pancakes with Cider Syrup and Bacon
- 3 slices bacon
- 1 1/4 cups flour
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 egg, separated
- 4 Tablespoons butter, melted and cooled
- 1 cup buttermilk
- 1/4 cup milk
- 1 apple, chopped into small chunks
- Neutral oil, for frying
- 1/2 cup chopped pecans
For the syrup
- 1 cup apple cider
- 2 Tablespoons brown sugar
- 1 Tablespoon cornstarch
- Fry bacon in a skillet over medium heat until crispy. Remove from heat, crumble, and set aside.
For the pancakes:
- Heat a griddle over medium heat. If you want, you can toast the pecans in the hot skillet for 5-10 minutes or until fragrant. Remove the pecans from the skillet and set aside then place the skillet back on the heat and cover with a thin layer of neutral cooking oil.
- In a medium bowl, whisk together flour, sugar, salt, soda, baking powder, and cinnamon.
- In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.
- Add yolk mixture to dry mixture and stir gently until barely combined.
- Add egg white and about ¾ of the chopped apple mixture to the bowl and stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out! The egg white may not even be all the way incorporated. That’s okay! We like lumps and bumps in our pancake batter.
- Drop about ¼ cup full of batter onto the preheated pan. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees.
For the syrup:
- In a small saucepan, whisk together cider, cornstarch, and sugar. Bring mixture to a boil, and continue to cook, stirring occasionally, until mixture is thickened.
To serve, stack pancakes, cover with any leftover apple chunks, toasted pecans, bacon, and hot cider syrup.