German Brunch Feast: Delectable Pretzel Pancakes with Apple Compote and Bacon

Allergens

Wheat (gluten) - Dairy (milk) - Eggs

Ingredients

• For the Pretzel Pancakes:
• 1 1/2 cups all
• purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 package active dry yeast (2 1/4 tsp)
• 1 cup warm milk (110 degrees F)
• 2 tbsp unsalted butter, melted
• 1/4 cup baking soda
• 1 egg yolk For the Apple Compote:
• 3 cups diced apples (preferably Gala or Fuji)
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg For the Bacon:
• 8 slices thick
• cut bacon

Instructions

1. Prepare the pretzel pancakes by combining flour, sugar, salt, and yeast in a large bowl. Add warm milk and melted butter, stirring until combined. Cover and let rise for about 45 minutes or until doubled in size.
2. In another bowl, whisk together baking soda and egg yolk. Stir into the risen dough, then mix well.
3. Heat a non stick skillet over medium heat. Drop spoonfuls of dough onto the skillet, flattening them slightly with the back of a spoon. Cook until bubbles appear on the surface, then flip and cook until golden brown. Transfer to a plate and keep warm.
4. For the apple compote, combine apples, water, sugar, cinnamon, and nutmeg in a saucepan. Bring to a boil, reduce heat, and simmer until apples are tender, about 10 minutes.
5. Cook the bacon according to package instructions until crispy.
6. Assemble by placing pretzel pancakes on serving plates, spooning apple compote over them, and adding a strip of bacon on top.

Chef’s Insight

Use a mixture of apple varieties for the compote to create a more complex flavor profile.

Notes

The recipe calls for thick-cut bacon; if using regular bacon, increase the cooking time to achieve the desired crispiness.