Wow, your guests with a beautiful pancake charcuterie board complete with buttermilk pancakes, bacon, fluffy scrambled eggs, and a variety of toppings to choose from! This fun and easy way to entertain pulls in a crowd every time!
Preheat the oven to 400ºF. Line a baking sheet with foil. If you prefer crispy bacon, place a wire rack on top of the foil.
Lay the bacon strips in a single layer. Cook 15 to 20 minutes, or until bacon has reached desired crispness.
Using tongs, transfer the bacon to a paper towel-lined plate to absorb any extra grease.
Buttermilk Pancakes
Preheat a griddle to 325°F, or place a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the buttermilk and butter until combined. Stir in the eggs and vanilla, just until the batter is smooth with only a few lumps. If the batter is too thick, add another splash of milk. If it's too thin, add another Tablespoon flour.
Coat the griddle (or skillet) with butter and pour 1/4 cup batter into small circles. Cook the pancakes until bubbles appear, about 2 minutes. Flip and cook the other side 1 minute, or just until lightly browned.
Place pancakes on a baking sheet in the oven at 175°F to keep warm.
Scrambled Eggs
In a large bowl, whisk the eggs and milk 1 minute.
Heat a large non-stick skillet over medium-low heat. Add 1/2 Tablespoon butter or grease lightly with cooking spray.
Pour half of the egg mixture into the skillet. Using a spatula, pull the cooked outer edge of the eggs to the center and create circles in the middle. Keep stirring. Turn off the heat once they are nearly cooked through, but still a little loose. Season with salt and pepper. Transfer to a serving bowl. Repeat with remaining 1/2 Tablespoon butter and egg mixture. Once cooked, add to the other eggs.
Assemble the Board
On a large charcuterie board, place pancakes down the center. Add bacon and slices of butter around the pancakes. Arrange the bowls of eggs, mixed berries, maple syrup, and peanut butter or jam in the open spaces. Fill in any gaps with pancakes or bacon.
Notes
Variations: This recipe is endlessly adaptable and so much fun to mix things up. Try it with waffles, French toast, crepes, breakfast potatoes, or even mini egg fritattas. The key is just to have fun.Fruit: You can also decorate the board with whole strawberries, blueberries, raspberries, or blackberries, if you like. Cook bacon on the stove:
Start with a cold skillet. Place 6 to 8 strips of bacon onto the pan.
Cook over medium-low heat. Low and slow is the key.
Turn bacon occasionally to evenly cook both sides.
When bacon has reached desired crispiness transfer to a paper towel-lined plate.
Tips for the perfect scrambled eggs:
Use high quality and fresh eggs for better results. Don't cook more than 6 at a time or the pan will get too crowded.
Add 2 Tablespoons milk or water to create a fluffier texture.
Whisk the eggs for a good minute. The mixture should be light and completely mixed.
Lightly grease the skillet with non-stick oil or butter.
The key is to keep the heat low. Cooking them too fast will make them hard.
Season the eggs towards the end to avoid drawing any moisture out.
Remove from heat while they still seem a little wet. They will continue to cook in the pan until done.
Freezing pancakes: Allow to cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.