It doesn’t happen very often that I wake up and feel the need to have breakfast. Maybe it’s my metabolism, or maybe it’s because I’m extraordinarily lazy during mornings, but breakfast is a meal that I will gladly replace with an early lunch (or two) any day. So when I do make myself real breakfast – I like to make it count, and what better way to celebrate that with two of my favourite morning foods, bacon and pancakes, combined!
Now I know a lot of people have either had or heard about bacon pancakes, so this concept may not be new to them. For me, however, this is a very recent discovery, one that I first saw on my favourite TV show, Adventure Time.
Bacon pancakes are the best thing to happen to pancakes since Aunt Jemima discovered she could make maple syrup without actually using any maple syrup. It’s THAT good. And making it is easy, too, except for the part where you actually have to wake up and make them yourself. For a non-morning person like myself, that’s a colossal task.
Anyways, I did wake up one morning and I did prepare some bacon pancakes to share with the world. The ingredients I used are unusual and probably not the best for making pancakes, but the result was amazing. If you’re still reading, chances are you want to see how I made them, so here we go:
Pancakes, for those unfamiliar with them, are descendants of the traditional cake and belong to the family known as pancacious deliciousi. They’ve been made all over the world and are actually believed to be one of the worlds’ earliest and most widespread cereal foods eaten in prehistoric societies. Think I’m lying? Check Wikipedia, fool, because I just copied their entry word for word.
History aside, it’s a breakfast food that I loved having ever since I was little, so I felt the urge to ruin yet another childhood memory with copious amounts of bacon.
The ingredients for pancakes are really simple, but as always I had to improvise here and there because I either didn’t have a certain ingredient or something was expiring and I wanted to get rid of it – so bear with me. Here is what I used:
- 1½ cups flour
- 1 tbsp baking powder
- some salt
- 2 large eggs
- 2 tbsp butter
- 1½ cups coconut milk (or 1 can)
- 2 tbsp Sour Cream
- 1 tsp vanilla extract
As I mentioned earlier, my ingredients were a mash-up of things I had and things I wanted to get rid of. In this case I had sour cream that was going bad, and I didn’t have any milk because we broke up back in 2000 – so I substituted it with coconut milk. Anyways, it tasted just like it should, so it’s your call how you want to make them.
The first step I did was to mix all the dry ingredients together while I put some butter to melt. You may want to get a whisk ready, because things are about to get whisk-y (read that in the voice of Elmer Fudd and you’ll get what I mean).
When it comes to the butter, I’d advise not to put too much in. The worst thing you could do is make greasy pancakes.
Here’s the thing about bacon, if you cook it too fast, you run the risk of it becoming crispy and in turn not flexible; cook it too slow and you’ve got yourself a pile a grease with a soft slice of bacon. For bacon pancakes, you’ll need to find the right balance for it. I cooked this bacon on my gridlle starting at 250F and closer to the end increased it to 300F. If you cook it in a pan your best choice is to set it to low-medium temperature for an extended time, preferably when you start preparing your pancake mix.
Mix everything together well until you have a runny-ish mix going. If you see that it’s still too thick, add a little more milk as necessary. You may also want to add some vanilla extract at this point and whisk away.
Using some of the leftover butter from the batter, take a paper towel and coat your pan in a thin layer of it just so it doesn’t stick to the pan. Bonus points if you do it really quickly like the picture below.
As you may have noticed, there’s no bacon in the pancake below. There’s a reason for that: the first pancake serves as a test to see just how good your mix tastes and spreads. If it passes this test, you can move on and add the bacon in. It’s not worth wasting bacon if your pancake tastes like crap.
Before adding the bacon, make sure you pat it dry with a paper towel. If you don’t, your pancakes are not going to stick to your bacon, yo!
The result is nothing short of stunning. The pancakes both look and taste amazing, and the sweet and savoury nature of the bacon and maple syrup really tingles in your mouth.
Despite only taking a painstaking 30 minutes to make, I managed to pull this off half asleep and utterly unmotivated. How unmotivated you ask? My camera stand fell into the pancake you see below a whole 3 times. That’s why the surface of the pancake resembles that of the moon.
The question as always is, would I make it again? No. Shocking, right? But it shouldn’t be. Bacon pancakes are like heart shaped jewelry. In the words of Pam from the office “heart-shaped jewellery is not something a woman buys for herself,” much like bacon pancakes are not something you make for yourself. Either you have someone to enjoy it with and make it for them (Sumedha doesn’t eat bacon), or someone has to make it for you (my mom would never sully her pancake recipe with bacon for me). And even if I were to transcend that principle, I just don’t feel like taking so much time out of my sleep to make a meal that I can only have in the morning. I’d much rather spend that time preparing a lunch or brunch that I can have for the rest of the day. So there you have it.
It was good while it lasted, but I won’t be making this in a long, long time. It’s a shame because it tasted great. Share your thoughts below and be sure to visit our Facebook and twitter. While I don’t have time to post every recipe I make, I do post pictures of other things I make outside of this blog. That way you can be the first to find out what the latest obnoxious meal I’ve made is. Enjoy!