3strips of bacon per bacon-eater (I recommend Niman Ranch, cured, applewood smoked)
8oz.liquid sourdough starter, (1 cup flat, 2 cups or more bubbly)
2large eggs, separated
3tablespoonsmelted butter (or try bacon fat!)
1/4teaspoonfreshly grated nutmeg
1large, crisp apple (such as granny smith, pink lady, or cameo), grated , (7 - 8 oz) (about 1 cup)
2oz.aged, extra-sharp cheddar, thinly sliced
maple syrup, for serving
Fry the bacon in a cast iron skillet (or a griddle if you are so fortunate) over medium heat, turning a couple times, until done to your liking, 5 minutes or so. Remove the bacon to paper towels to drain. Pour the fat into a ramekin and reserve.
Measure the starter into a medium bowl. Whisk in the yolks, butter, baking soda, spices and salt to combine. Stir in the grated apple and oats.Put the egg whites in a clean, large bowl and whip until soft peaks form. Gently fold into the batter.
Heat a bit of bacon fat in the skillet (or a griddle) over medium heat. Pour in 1/3 cup of batter and cook until deeply browned, about 2 minutes, adjusting the heat as necessary. Flip the cake over, and place a couple slices of cheese on top. Cook until browned on the second side. Continue with the rest of the cakes.
Serve with the bacon alongside, and pass a pitcher of warm maple syrup.
Nutritional values are based on one of eight pancakes with toppings.