Bacon filled pancakes

11 Oct


For Best Results:

Prepare the pancake batter with slightly less water or milk than instructed.  A thicker batter will help prevent the pancakes from flowing into each other.

Set your griddle to medium-high.

Fry the bacon until crispy.  Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy).

Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes.

Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You’ll probably have to work in two batches.)

Slowly pour batter over each bacon slice.  After one minute, check the bottom side of the pancakes.  Once browned, flip the pancakes and cook the other side to golden brown.

Serve immediately with softened butter and warm maple syrup.

This is a classic recipe that appeared in magazine ads for Aunt Jemima pancake mix in and around 1962.


Posted by on October 11, 2011 in Cheats



2 responses to “Bacon filled pancakes

  1. foodieonthe49th

    October 11, 2011 at 6:14 am

    Who knew, butter is something that went out of style and is back again!

    • All Better Now

      October 11, 2011 at 11:36 am

      Yes! Just like lard in your almond cookies. Good stuff always comes back!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: