Breakfast Done RIGHT: 3-in-1 Platter You NEED This Weekend!

There’s nothing quite like a traditional Classic American Breakfast Platter to bring joy to any morning! This iconic meal is the ultimate weekend indulgence or a comforting start to a special day. Imagine a stack of golden, fluffy pancakes, tender on the inside and lightly crisp on the edges, adorned with fresh berries. Alongside, you have perfectly crispy strips of bacon, offering that irresistible salty crunch, and a generous serving of soft, creamy scrambled eggs, seasoned just right. This platter is a harmonious blend of sweet and savory, hot and fresh, providing a hearty and satisfying feast that embodies the warmth and comfort of home. It’s a complete breakfast experience designed to be savored and shared, guaranteed to put a smile on everyone’s face.

Ingredients:

For the Fluffy Pancakes:

• 1½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1¼ cups milk (whole milk or buttermilk for extra tang)
• 1 large egg
• 2 tablespoons unsalted butter, melted (plus more for cooking)
• Optional: 1 teaspoon vanilla extract

For the Crispy Bacon:

• 8-12 slices bacon (pork or beef, depending on preference)

For the Scrambled Eggs:

• 4 large eggs
• 2 tablespoons milk or half-and-half (optional, for creaminess)
• Pinch of salt
• Pinch of freshly ground black pepper
• ½ tablespoon unsalted butter or olive oil (for cooking eggs)

For Serving & Garnish:

• Fresh strawberries, sliced
• Fresh blueberries
• Maple syrup (pure maple syrup recommended)
• Optional: Powdered sugar, whipped cream

Step-by-Step Instructions:

1. Prepare the Bacon (Method 1: Oven for Easy Cleanup):
   • Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
   • Lay bacon slices in a single layer on the prepared baking sheet.
   • Bake for 15-20 minutes, or until desired crispness is reached. Cooking time varies with bacon thickness.
   • Remove from oven, transfer bacon to a plate lined with paper towels to drain excess fat. Keep warm.
2. Prepare the Pancake Batter:
   • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
   • In a separate medium bowl, whisk together the milk, egg, and melted butter (and vanilla extract, if using).
   • Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. A few lumps are okay; do not overmix, as this will result in tough pancakes. Let the batter rest for 5-10 minutes while you heat your griddle.
3. Cook the Fluffy Pancakes:
   • Heat a lightly oiled (or buttered) non-stick griddle or large skillet over medium-low heat. Test the heat by dropping a tiny bit of batter; it should sizzle gently.
   • Pour about ¼ cup of batter per pancake onto the griddle.
   • Cook for 2-3 minutes per side, or until bubbles appear on the surface of the pancake, the edges look set, and the bottom is golden brown. Flip and cook for another 1-2 minutes until golden and cooked through.
   • Transfer cooked pancakes to a plate. To keep warm, you can place them on a wire rack in a 200°F (93°C) oven while you cook the remaining batches.
4. Prepare the Scrambled Eggs:
   • In a medium bowl, crack the 4 large eggs. Add the 2 tablespoons of milk (if using), pinch of salt, and pinch of black pepper.
   • Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
   • Heat a non-stick skillet over medium-low heat. Add ½ tablespoon of butter or olive oil and let it melt until just shimmering.
   • Pour the egg mixture into the heated skillet. Allow eggs to cook undisturbed for 30-60 seconds until edges just begin to set.
   • Using a rubber spatula, gently push the cooked portions from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to gently fold and stir until the eggs are set but still moist and creamy, about 2-3 minutes total. Remove from heat just before fully set.
5. Assemble the Platter:
   • Arrange 2-3 pancakes on each serving plate.
   • Place 2-3 strips of crispy bacon alongside the pancakes.
   • Add a portion of fluffy scrambled eggs to complete the savory side.
   • Garnish the pancakes with fresh sliced strawberries and blueberries.
   • Serve immediately with a generous drizzle of warm maple syrup and a glass of orange juice (as pictured).

Tips, Variations, and Storage:

• Pancake Variations:
  • Buttermilk Pancakes: Use buttermilk instead of regular milk for a tangier, softer pancake.
  • Add-ins: Fold chocolate chips, blueberries, or finely diced bananas into the batter just before cooking.
  • Flavor Boost: Add a pinch of nutmeg or a dash of almond extract to the pancake batter.
• Bacon Method 2 (Stovetop): Cook bacon in a large skillet over medium heat, flipping occasionally, until desired crispness. Drain on paper towels.
• Eggs Customization:
  • Cheese: Stir shredded cheddar or Monterey Jack into the eggs during the last minute of cooking.
  • Veggies: Sauté finely diced bell peppers, spinach, or mushrooms before adding eggs for a veggie scramble.
• Keeping Warm: To keep all components warm if serving a crowd, use a low oven (200°F/93°C) for the pancakes and bacon.
• Storage:
  • Leftover pancakes can be stored in an airtight container for 2-3 days in the fridge, or frozen for up to a month (reheat in toaster or microwave).
  • Cooked bacon can be refrigerated for 3-4 days.
  • Scrambled eggs are best fresh but can be refrigerated for 1 day (texture will change when reheated).

Pairings:

• Beverages: Coffee, tea, milk, or a classic glass of orange juice are perfect.
• Fruit: A larger bowl of mixed fruit salad can be served on the side.
• Other Sides: Hash browns, breakfast sausage links, or a side of fruit compote.

Quick Info:

• Prep Time: 15-20 minutes
• Cook Time: 20-30 minutes (cooking components in parallel)
• Total Time: 35-50 minutes
• Servings: 2-4 (depending on portion sizes)
• Cuisine: American
• Effort Level: Medium (due to juggling multiple components)