Monday, February 13, 2012

'Tis the Season for Breakfast - Pancake Bacon Strips

“Just about the best breakfast that ever greeted a hungry family!  And it’s as easy as this:  shake up Aunt Jemima batter according to package directions.  Place cooked bacon strips on the griddle and pour batter over each strip.  Bake ‘em golden brown on both sides.  Couldn’t be easier - couldn’t taste better!  How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!”
-1962 magazine ad for Aunt Jemima pancake mix

Pancake Bacon Strips
12 slices bacon
2 cups prepared pancake batter
Softened butter
Maple syrup
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.
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.
Slowly pour batter over each bacon slice.  After one minute, check the bottom 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.

*The recipe says to make the pancake batter a bit thicker than normal.  I found that if you do that, then you get ginormous pancakes (see picture below).  Next time, I think we will make the dough a little bit thinner and just keep it corralled together to make a nice and neat "regular size" pancake.
Recipe from

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