Classic American Breakfast: Pancakes, Bacon & Eggs

**Prepare the Pancake Batter:** In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.

**Cook the Bacon:** Place the bacon strips in a cold skillet. Cook over medium heat, turning occasionally, until crispy and cooked through. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess grease.

**Cook the Eggs:** Choose your preferred cooking method: scrambled, fried, or over easy. For scrambled: Whisk eggs with a splash of milk or cream and cook in a skillet with butter or oil over medium-low heat, stirring frequently, until set but still slightly moist. For fried/over easy: Heat butter or oil in a skillet over medium heat. Crack eggs into the skillet and cook to your desired doneness. For over easy, flip briefly to cook the yolk slightly.

**Cook the Pancakes:** Heat a lightly oiled griddle or skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.

**Serve:** Serve the pancakes warm with maple syrup, bacon, and eggs. Garnish with fresh fruit, if desired.