Bacon Pancakes
An all-in-one breakfast, and so good, you won't be able to get enough. Crispy bacon nestled in pillowy pancakes, topped with butter and syrup - what could be better?
Servings: 8 pancakes
Ingredients
- 12 strips bacon
- 1 egg
- 2 tablespoons canola oil
- 1 cup milk
- 1 cup flour
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons baking powder
Instructions
- Cook 12 strips bacon according to package instructions. For this recipe, I cook it slightly crispier. Set the cooked bacon on paper towels to drain and reserve a little of the bacon grease to cook the pancakes in.
- In a medium bowl, whisk together 1 egg, 2 tablespoons canola oil, and 1 cup milk. In a separate bowl, whisk together 1 cup flour, ¼ teaspoon salt, 2 tablespoons sugar, and 2 tablespoons baking powder. Combine the wet and dry ingredients and mix well.
- Finely chop 4 of the cooked strips of bacon and mix the chopped bacon into the pancake mix.
- Heat the skillet used for the bacon to medium heat. Place a couple of strips of bacon on the skillet, and pour some of the pancake batter over each strip of bacon. Use just enough to cover each one individually.
- Cook the pancakes until bubbles begin to form on the top, and flip each pancake. Continue to cook until the pancakes are golden on each side. Repeat with the remaining strips of bacon and pancake batter.
- Serve fresh with butter and maple syrup!
Nutrition
Calories: 266kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 46mg | Sodium: 314mg | Potassium: 438mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 91IU | Calcium: 175mg | Iron: 1mg
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