Bacon Strip Pancakes

So as I was going through my Stumble shares yesterday, and have I mentioned lately how much I am still in love with all things StumbleUpon? Anyway, I stumbled across this vintage ad from Bobcat9. This ad, from what I could find, was originally posted at Mr.Breakfast.com.

Obviously, I couldn’t stop myself from making these ASAP. I immediately, without hesitation, ran into the kitchen. I searched through the freezer in a frenzy to find some bacon, whipped up some pancake batter and got to work.

And I’m going to have to admit, this artery clogging treat was one of the best breakfast items I’ve had in a long time. Honestly, these things should be illegal.

Mine didn’t come out quite as golden brown as I would have liked, because I was afraid of burning the bacon I had so painstakingly cooked over just the right low heat, to get just the right crispiness. But honestly, once you taste the crispy salty bacon wrapped in a delicate pancake drenched in warm maple syrup, believe me, you won’t care what color they are.

Yield: Serves 4 Bacon Strip Pancakes

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Print Recipe Ingredients: 1 strip of bacon per pancake

pancake batter (any mix or use recipe below) -

1 cup self-rising flour

1 cup milk

1 large egg

1 tablespoon sugar

1 tablespoon olive oil Directions: Fry bacon until done over medium low heat. Remove from pan and place on paper towels. Remove most of the bacon grease from pan or griddle except for a thin layer. Return bacon to skillet or griddle. Carefully spoon pancake batter over bacon strips. Cook until golden brown on one side and flip. Cook until golden and done on the other side. Serve with warm maple syrup. Angela McGowan / Eclectic Recipes All text and images © *Nutritional Information is not guaranteed for 100% accuracy. Did you make this recipe? Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Pancake batter recipe makes approximately 8 pancakes.