Bacon Pancakes – Blackstone Products

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Bacon Pancakes

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Author: James Brace
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients

12 rashers streaky bacon
50 g butter
200 g pancake mix
100 - 150 ml buttermilk (or water, as needed)
2 tbsp light brown sugar (about 25 g)
100 ml maple syrup

Directions

Preheat a griddle or frying pan to medium-high heat and add the butter, allowing it to melt and coat the surface.
Add the streaky bacon and cook until about three-quarters done, turning occasionally so it starts to crisp but is still slightly flexible.
In a bowl or shaker, mix the pancake batter with buttermilk, aiming for a slightly thick consistency, adding more liquid if needed to loosen it.
Sprinkle the light brown sugar onto the cooking surface so it mixes with the butter and bacon fat and begins to caramelize.
Pour or squeeze pancake batter over and around the bacon, coating it or embedding it into the batter to form pancake-coated bacon pieces.
Cook until the underside is golden and set, then flip and cook the other side until fully cooked through and lightly caramelized.
For variation, you can fully coat the bacon in batter or partially cover it to create different textures and finishes.
Remove from the heat and allow to cool slightly so the caramelized sugar sets.
Serve warm with maple syrup for dipping or drizzling over the top.
Remember, Be Good, Do Good and Eat Good.