After cutting the potatoes, we dry them well with an absorbent kitchen towel to remove excess water. Then, we place them in a large bowl and drizzle them with olive oil, ensuring that each piece is well coated. Salt and a mix of white, green, and black pepper are essential to give the potatoes a savory taste, so we add them and mix well. It is recommended to use a non-stick baking tray, ideally with a zigzag or perforated base, to allow excess oil to drain. The potatoes bake in the oven for about 35 minutes, taking care to turn them once for even browning.
During this time, we will take care of the pancakes with maple syrup. In a bowl, we mix the sifted flour with baking powder, baking soda, salt, and sugar to obtain a homogeneous mixture. In another bowl, we beat the egg with a whisk and add the buttermilk and melted butter. We mix well until we have a uniform batter, then gradually incorporate the flour mixture, mixing at low speed.
Once we have the batter ready, we heat a non-stick skillet with a little butter, which we remove with an absorbent napkin. We pour about 80 ml of the mixture into the skillet, and when bubbles appear on the surface, we flip the pancake using a spatula. These pancakes stay warm by stacking them on top of each other, with damp napkins in between.
In the next step, we take care of the bacon. We cut the slices thinly, about 5 mm - 1 cm, and preheat the oven to 200 degrees Celsius. If desired, we can prepare a mixture of cider vinegar, maple syrup, and brown sugar, which we apply to the bacon slices. We place the bacon on a non-stick tray, ensuring that the fat will drain properly. The slices bake for 12-15 minutes or until they become golden and crispy.
Finally, we prepare the eggs in a scrambled style. We beat the eggs in a bowl with a whisk, adding cream for a creamy consistency. They are fried in melted butter, stirring constantly, to achieve a fine texture. In the end, we season with salt and pepper to taste.
Thus, we have created a delicious breakfast with crispy potato wedges, fluffy pancakes, juicy bacon, and creamy eggs, perfect for starting the day in a savory way.
Ingredients
For the potato wedges: - 9 medium-small potatoes - 3 tablespoons olive oil - 1/2 teaspoon finely ground sea salt - 1/4 teaspoon pepper (I used a mix of white, green, black pepper) For the pancakes with maple syrup (for 5-6 pancakes): - 140 g white flour 000 freshly sifted - 5 g baking powder - 1.5 g baking soda - 1.5 g baking soda - 1.5 g finely ground sea salt - 15 g toasted sugar - 245 g buttermilk - 1 egg - 42.5 g room temperature butter (soft but not melted) cut into pieces and additional butter for thermal pancake prep - maple syrup For the bacon: - 3-4 slices of bacon (Canadian bacon) - 10 ml cider vinegar - 15 ml maple syrup - brown sugar (as much as you can fit between two fingers or as you prefer) For the poached eggs: - 6 eggs - 2 tablespoons of sour cream - 50 g butter - finely ground sea salt - mixture of white, green and black pepper