Eggs

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange bacon in a single layer. 2. Bake bacon for 15–20 minutes, depending on thickness, until it reaches your family’s preferred crispness. The fat should be rendered and the edges deep golden. Transfer to a paper towel–lined plate to drain. 3. While the bacon cooks, prepare the gluten-free pancake mix according to package directions, adding the required eggs as instructed. Stir just until combined; do not overmix. 4. Heat a skillet or griddle over medium heat. Add a small amount of butter and let it melt and lightly foam. 5. Pour pancake batter onto the hot surface. Cook 2–3 minutes, until bubbles form on the surface and the edges look set. 6. Flip and cook another 1–2 minutes, until golden brown and cooked through. The center should feel springy when lightly pressed. Repeat with remaining batter, adding more butter as needed. 7. In a small saucepan over medium heat, combine frozen blueberries and a drizzle of honey. Cook 3–5 minutes until berries release their juices and begin to simmer. 8. In a small bowl, mix cornstarch with a splash of water to create a slurry. Stir into the simmering berries and cook 1–2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat. 9. Stack pancakes, spoon warm blueberry sauce over top, and serve with maple syrup and bacon on the side.