Recipe: Bacon Pancakes
Summary: The vintage ad is from the 1930′s, figuring from the way Aunt Jemima is captured. Aunt Jemima pancake batter is poured on top of sizzling bacon, and while we’re aware of the brilliant duo, this aged image signifies that foodism and over-indulgence has been a part of the American DNA. When something is good, you eat it with something equally delicious and you don’t waste time doing it, still good today!
- 2 cups extra light and fluffy complete pancake and waffle mix
- 2 tablespoons unsalted butter
- 1 package (2.1 ounces) fully cooked bacon
- maple syrup
- Prepare pancake mix with water as label directs to make about 15 pancakes.
- Heat large griddle over medium heat; brush with 1 teaspoon butter. Arrange 3 slices bacon about 3 inches apart on warm griddle; cook 1 minute or until bacon begins to sizzle.
- Pour scant 1/4 cup pancake batter over bacon to cover; cook 1-1/2 to 2 minutes or until bubbles burst around edge of pancakes. Turn pancakes and cook 1-1/2 to 2 minutes longer or until bottoms are golden brown. Transfer pancakes to plate; keep warm. Repeat with remaining batter, bacon and butter. Serve pancakes with maple syrup.
Preparation time: 10 minute(s)
Cooking time: 3 minute(s)
Number of servings (yield): 15
Recipe courtesy of: SchnucksCooks.com