Somehow Pancake Day came and went without me noticing last week which is a travesty considering i absolutely love pancakes! Thick, thin, with lemon and sugar, with syrup, i’m not fussy – just bring them my way so i can smash five or more into my greedy gob! I only got into flapjacks with bacon and syrup a few years ago and i’m just grumpy on all the deliciousness i missed out on for so long. Now that i’ve discovered the insanely clever idea that is a pancake bacon dipper, all i can think about is making some. Yes you heard me right – a pancake with a slice of bacon inside – ready to be dipped into syrup, YUM!!!
Here’s the recipe
- Fluffy Buttermilk Pancakes (click on the link for the recipe)
- 12 slices of bacon
- Maple syrup
- Make the Fluffy Buttermilk Pancake Batter according to directions.
- Pour the batter into a squeeze bottle with a big enough hole for the batter to pour from, and cut the tip a little bigger so it’s easier to pour.
- Spray griddle with cooking spray and spray to medium heat, about 300 degrees F.
- “Draw” the pancake batter in a long oval shape onto the griddle, a tiny bit bigger than your cooked bacon slices—it will expand, so be careful not to make them too large. Place a slice of cooked bacon in the center of each pancake, and gently press bacon into the batter.
- Squirt more batter on top of each bacon slice, in a zig-zag pattern, so that you don’t end up overcooking the bacon when it touches the griddle.
- Cook until the batter bubbles up then flip until golden brown.
- Serve hot with syrup and butter.
Here is the link to the original recipe