This morning I woke at 6:00 a.m. to a quiet house. With everyone still asleep, I had the peace and time to prepare a hearty, playful breakfast I call a “pan-cake” for my husband. The result was a fun, crowd-pleasing meal that made the morning special. Happy Father’s Day to all the dads out there!
Breakfast “Pan-Cake” Recipe
Serves 2–4
- 4 pancakes, about 8 inches each
- 1 cup whipped cream
- 1 cup sliced strawberries
- 1½ cups roasted potatoes
- 1½ cups scrambled eggs
- 1 lb cooked bacon
Instructions
1. Place the first pancake on a serving plate or platter. Arrange the roasted potatoes in an even layer across the pancake, reaching to the edges.
2. Add a second pancake on top of the potatoes and spread the scrambled eggs evenly across it.
3. Top with the third pancake, then arrange the cooked bacon over the eggs.
4. Finish with the fourth pancake as the top layer. If the ingredients have cooled while assembling, warm the stacked “pan-cake” in the microwave for about 3 minutes just before serving so everything is pleasantly hot.
5. Decorate the top with sliced strawberries and a dollop or two of whipped cream. Serve immediately for best texture and flavor.
When it’s time to eat, cut the stack like you would a slice of cake. The slice may not stay perfectly intact, but the dramatic presentation and combination of flavors make it worth it. Serve with butter and maple syrup on the side for those who want a touch of sweetness.
