Hearty Savory Breakfast Skewers with Mini Pancakes

1.Prepare the Bacon: Cook the bacon slices in a large skillet over medium heat until crispy. Remove the bacon, drain on paper towels, and once cooled, break or cut the slices into pieces roughly the size of the cheese cubes (about 1 inch). Set aside.

2.Prepare the Scrambled Eggs: Whisk the 6 large eggs with 2 tablespoons of milk or cream, salt, and pepper until light and frothy. Cook the eggs in the same skillet (drained of bacon fat) over medium-low heat, stirring frequently, until they are soft-scrambled and just set. Do not overcook. Transfer the eggs to a plate and let cool slightly.

3.Prepare the Pancake Batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.

4.Cook the Mini Pancakes: Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour the batter onto the griddle in small portions (about 1.5 to 2 tablespoons each) to create pancakes approximately 2 inches in diameter. Cook for 2-3 minutes per side, until golden brown and cooked through. You will need about 36 mini pancakes. Transfer to a wire rack to cool completely.

5.Assemble the Skewers: Thread the ingredients onto the wooden skewers, alternating components to create a visually appealing stack. A good sequence is: Mini Pancake, Cheese Cube, Bacon Piece, Scrambled Egg piece, Mini Pancake, Cheese Cube, Bacon Piece, Scrambled Egg piece, ending with a Mini Pancake.

6.Serve: Serve the Savory Breakfast Skewers immediately. They can be served with a side of maple syrup or hot sauce for dipping, if desired.