Bacon Strip Pancakes

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Bacon Strip Pancakes
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  1. 12 slices of bacon
  2. 2 cups prepared pancake batter (from a mix or from scratch)
  3. softened butter
  4. maple syrup
  1. Homemade Pancakes
  2. (8 servings)
  3. 2 large eggs - separated
  4. 1 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 2 teaspoons baking powder
  7. 1/4 cup vegetable or canola oil
  8. 1 cup milk (plus some for consistency)
  9. 1 and 1/3 cup all-purpose flour
  10. 1 teaspoon vanilla (optional)
  11. Beat the egg whites until stiff - set aside. Beat the egg yolks with the sugar and salt until well combined. Add baking powder, beat until just mixed. Add flour, milk, oil and vanilla. Beat until smooth (try not to over-mix).
  12. Gently fold in the beaten egg whites. Let batter sit for 15 to 30 minutes prior to cooking.
  13. In a large frying pan or griddle over medium heat, melt 2 teaspoons butter.
  14. Dollop batter in 1/4 cup to 1/3 portions per pancake. Once the tops are covered with bubbles and the edges appear dry, flip the pancakes and cook the other sides to golden brown. Add additional butter to pan for each batch of pancakes.
  15. Serve hot with your favorite topping.
  16. Bacon Strip Pancakes
  17. Bacon Strip Pancakes
  18. (4 servings) Printable Version
  19. 12 slices of bacon
  20. 2 cups prepared pancake batter (from a mix or from scratch)
  21. softened butter
  22. maple syrup
  23. Here's a recommended recipe for making pancake batter from scratch.
These are the original instructions from a 1962 magazine ad for Aunt Jemima pancake mix
  1. "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!"
  2. Bacon Strip Pancakes
For Best Results
  1. 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.
  2. Set your griddle to medium-high.
  3. Fry the bacon until crispy. Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy).
  4. Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes.
  5. Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You'll probably have to work in two batches.)
  6. Slowly pour batter over each bacon slice. After one minute, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown.
  7. Serve immediately with softened butter and warm maple syrup.
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