A breakfast menu, featuring a Hoboken-style frittata; pancakes with bacon; waffles with a hazelnut spread; and homemade chocolate milk.
Fluffy Pancakes with Bacon
1‑1/4 cups all purpose flour
Big pinch sugar
2 teaspoons baking powder
Scant 1/2 teaspoon fine sea salt
1 large egg
2 tablespoons butter, melted and slightly cooled
1 cup milk (whole or 2%)
Butter for greasing griddle
Real maple syrup
1 12-ounce package applewood-smoked uncured bacon, such as Niman Ranch
1. Whisk dry ingredients together. In large bowl, whisk the eggs, whisk in butter and milk. Add dry ingredients to wet, stirring with wooden spoon until almost smooth.
2. Heat a large cast iron skillet or griddle. Lightly grease griddle with butter. Scoop batter by 1/4 cup to form pancakes. Turn when bubbles appear on top. Cook until browned and set on other side. Serve with butter and real maple syrup.
1. Lay strips of bacon in cold large, cast iron skillet. Turn heat to medium. Slowly cook bacon, turning as needed, to desired degree of doneness. Remove bacon when cooked, drain on paper towels.