Chef's Tip
When making pancakes for a crowd, keep them warm in a 200°F oven on a wire rack set over a baking sheet. This prevents them from becoming soggy while you finish cooking the rest of the meal components.
Instructions
- Start by parboiling the diced potatoes in salted water for 5 minutes. Drain well and pat dry with paper towels.
- While potatoes parboil, make the pancake batter: In a large bowl, whisk together flour, baking powder, 1/2 teaspoon salt, and sugar.
- In a separate bowl, combine milk, egg, melted butter, and vanilla. Pour into dry ingredients and mix just until combined (a few lumps are fine). Let batter rest for 5 minutes.
- Cook the bacon: Arrange bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until crisp, about 8-10 minutes. Transfer to paper towels. Keep warm.
- Cook the home fries: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook for 5 minutes undisturbed to form a crust.
- Add onions, bell peppers, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes are crispy and vegetables are tender, about 10-15 minutes. Keep warm.
- Make the pancakes: Heat a griddle or large non-stick skillet over medium heat. Lightly grease with a small amount of butter.
- For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook until golden on the second side, about 1-2 minutes more.
- Transfer pancakes to a wire rack set over a baking sheet and keep warm in a 200°F oven while cooking remaining pancakes.
- Cook the eggs: In a clean skillet, melt 2 tablespoons butter over medium heat. Crack eggs into skillet, season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook to desired doneness: 2-3 minutes for sunny-side up, 3-4 minutes for over-easy, or 4-5 minutes for over-medium/hard.
- Assemble each plate with 2 pancakes, 2 eggs, 3 strips of bacon, and a generous portion of home fries. Serve with maple syrup.
Plating
On a large plate, arrange two fluffy pancakes on one side with a small container of maple syrup nearby or a pat of butter melting on top. Position two eggs cooked to order on the other side of the plate. Place three strips of bacon along the edge of the pancakes, and add a generous scoop of home fries to complete the platter. For an extra touch, add a small sprig of fresh herbs as garnish atop the home fries.
Storage & Reheating
This platter is best enjoyed immediately after preparation. If necessary, pancakes can be refrigerated for up to 2 days and reheated in a toaster or 350°F oven until warmed through. Home fries can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet with a little oil. Bacon can be refrigerated and reheated in a skillet or microwave. Eggs are best prepared fresh.
About This Recipe
A beloved diner concept that breaks traditional meal boundaries by serving breakfast foods at dinner time. This combination satisfies both sweet and savory cravings with its mix of pancakes, eggs, bacon, and home fries. The platter honors the tradition of all-day breakfast menus that have made American diners special for generations while offering substantial portions and comforting flavors any time of day.