Bacon Pancakes

Oh sweet bacon, I can't tell you how many times I've zoomed in on this picture just to stare at the bacon. Bacon will be the death of me if I don't watch out and clearly I'm eating way more than I should in one sitting because each time afterwards, I'm dehydrated for at least two days. I've got the bacon fever bad and I need to stop. But first, bacon pancakes!
The song Bacon Pancakes from the show Adventure Time is a constant in my household. Its absolutely catchy and of course makes me crave bacon, so this morning I decided to follow the songs lead and make bacon pancakes, all the while singing the song... in fact, I'm singing it now that I'm talking about it..... I can't stop. 

Now I'm not a huge fan of pancakes - I prefer crispy waffles, but the idea of sticking a strip of bacon in a pancake sounds pretty damn cool if you ask me.  And before I go on with the recipe, I'm going to post this remix version that I play on a loop, of the Adventure Time song.  It'll make you happy and without a doubt want bacon pancakes! It'll also get stuck in your head. Forever.  You should totally hit play right now.

WHAT YOU'LL NEED:

• 1 package of bacon (preferably thick, center cut)
• Pancake mix (I buy the kind you just add water to, but make it however you like)

                         THATS IT!   How easy is that?!

DIRECTIONS:

Fry the bacon.  How much is up to you. I did most of the package but also left several strips to eat solo. Nothing, and I mean nothing, beats eating crunchy bacon on its own.  If you have a bacon press, use it. You want to keep your strips somewhat flat.  Set aside when done.

Mix up your pancake batter and if you have one of those hot griddles, I'd say use that. But a skillet works just as well. Its what I use, it just takes longer. 

      

Place a strip of bacon down on the hot surface and then pour  batter over it. Let it cook and then slowly flip once the first side is done. You can gauge when to flip when all the little bubbles burst. 

Once the second side is done, move to a plate and continue with as many as you plan on making.

Pour some syrup over it for added yummy goodness. Butter too!

Bacon and Corn Griddle Cakes

(Adapted from Recipe Girl)
Holy sweet bacon.  I stumbled upon this amazing recipe that is hands down my new favorite way of eating pancakes.  I'm really not much of a pancake fan (I prefer waffles) but I am now totally and completely sold on pancakes and I don't know that I could eat pancakes any other way after this.
These pancakes are filled with bacon and cheese and corn and are pure heaven. I even ate the leftovers cold as a snack and they were still awesome.


My first batch was a semi fail in that the batter was too runny.  The results were fine and edible, just thinner than I would have liked.  I also didn't follow the original recipe which was to make it from scratch, but rather I opted to use a box of pancake mix.  With my 2nd batch, I added an extra 1/2 cup or so of pancake mix which thickened it up perfectly.


Ingredients:
12 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
4 stalks of scallions, sliced/chopped
Pancake mix - use the waffle directions (egg, oil, water)
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
Pepper
Maple syrup, for serving


Directions:

• I used thick center cut bacon. Cut them into 1/2 inch pieces and cook them over medium head until they start to brown.  Throw in the onion and scallions and continue to cook until the bacon is crispy and the onions and scallions are soft.  

• See the picture up at the top? Scoop out that much bacon and some of the onion/scallion mix - this is going to be your topping later, so set it aside. In fact, if you're going to make several stacks, scoop out enough so that everyone has some topping, and of course up the amount of bacon if 12 isn't enough.  The original recipe called for 8 slices. I upped this because 8 wasn't enough for me. I started with 8 and after pulling out the reserve bacon topping, I felt what was left wasn't enough for the batter, so I cooked up some more. 

• While the bacon and onions are cooking, mix up your pancake mix in a medium bowl.  Remember to use the waffle method, which calls for water, oil, and an egg. I used Hungry Jack Complete Extra Light & Fluffy Pancake & Waffle Mix:  2 1/2 cups of mix, 1 1/4 cups of water, 1/4 cup of oil and 1 egg.

• Stir in the rest of the bacon mixture, corn, and cheese. Your mixture should be thick. If not, add more pancake mix. If you'd prefer them thinner, add a little milk.

• Heat the skillet and spray a little nonstick spray in the pan. Pour about 1/4 of a cup of the batter onto the pan and cook until its golden brown. Flip and repeat on the other side.  Repeat with the remaining batter.

• Serve stacks with the reserve bacon/onion mix and some maple syrup to top it off.