After bringing Bacon and Walnut Chocolate Chip Cookies into work, I got myself on a bacon kick. A coworker showed me a picture of some bacon waffles he made (apparently I’m not the only person that takes pictures of my food), which inspired me to try this recipe.
Bacon pancakes are listed as a variation of the Pannekoeken recipe my grandma sent me.
- 1 package active dry yeast (2 1/4 tsp.)
- 1/4 c. warm water
- 4 c. all-purpose flour
- 1 tsp. salt
- 3 3/4 c. warm milk (slightly warmer than lukewarm)
- cooked strips of bacon, cut in half, if desired
- Dissolve the yeast in the warm water. Sift the flour and salt and combine with milk and yeast solution, beginning with about half the milk and adding the rest gradually.
- Let the batter stand 45 minutes in a warm place.
- Place 2 to 3 strips of bacon in a 12 or 14 inch heavy iron or cast-aluminum skillet with a little bacon fat and butter. Spoon batter over bacon and cook until browned. Turn carefully and brown the other side.
- Serve with sugar and butter or maple syrup.
This recipe is ridiculous. The batter grew right before my eyes continued to grow (it seemed) as I poured the batter into the pan. I used a jumbo sized skillet (the same skillet I had cooked the bacon in) and poured the batter into the skillet by using a half cup measuring cup.
The bacon I used was Trader Joe’s Uncured Bacon, which was thick and seemed to have a maple taste. (Though I could have been imagining the maple taste.)
If you like maple flavored bacon or breakfast sausage, you’ll love these pancakes. I like to make the entire batch of pancakes (this made approximately 12 to 14 large pancakes) and reheat them in a skillet or on a pancake griddle over the next few days. They taste just as good reheated as they do fresh off the griddle. I swear!