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.