-
1
Heat a nonstick griddle over medium heat while you prepare the pancake batter.
-
2
Combine the flour, baking powder, baking soda, sugar, and salt in medium bowl.
-
3
Whisk eggs and milk together in another bowl until combined.
-
4
Whisk the dry ingredients to the wet ingredients and gently mix until incorporated.
-
5
Add the oil to the hot griddle and spread evenly to coat the bottom of the pan.
-
6
Ladle about 1/3 cup of batter to the pan and cook the pancake for about 2 minutes.
-
7
Flip the pancake and cook until brown on the other side, roughly 1 to 2 minutes longer.
-
8
Transfer pancake to a plate.
-
9
Repeat with remaining batter and set pancakes aside for assembly.
-
10
In a medium bowl, combine tomatoes and cream cheese.
-
11
Set aside until assembly.
-
12
Preheat a large nonstick skillet over medium heat for 1 minute.
-
13
Crack eggs into a large mixing bowl and whisk in sour cream; season with salt and pepper.
-
14
Add butter to the hot skillet and allow to melt.
-
15
Add the eggs and reduce heat to medium-low.
-
16
Scramble until cooked through, about 2 to 3 minutes.
-
17
Stir in the bacon and set aside for assembly.
-
18
Preheat oven to 400 degrees F.
-
19
Place the pancakes on a sheet pan.
-
20
Spread marinara sauce on each pancake and top with scrambled eggs and bacon.
-
21
Sprinkle with basil and mozzarella cheese and place in the oven for 3 minutes or until cheese melts.
-
22
Transfer to individual dishes and serve with butter and maple syrup.
