I love breakfast food. The sweet, the savory, the salty, the meaty, the breads, all of it. And pancakes are no exception. I didn't really start eating them until I was older and could make them on my own. I've made them with Bisquick mix, as well as homemade. This recipe comes from Betty Crocker and is a jazzed-up version using Bisquick mix.
I did think these pancakes were a bit too sweet. I know, I'm shocked too! PJ doesn't care about bacon as much as I do. Sometimes I think I'm crazy for being with someone who doesn't share my love of bacon :) Just kidding, just kidding. But strangely, the bacon inside of the pancakes didn't do much for me, and neither did the sauce. Maybe it was the combination of the peanut butter syrup, which was a bit overpowering and sweet. If I made this again, I would definitely not pour as much peanut butter syrup on top of the pancakes. I'm usually a sauce kinda gurl, but sometimes I'll admit too much can be a turn off.
We cooked the whole peanut butter syrup recipe, since I thought I would love it. And we halved the pancakes recipe. I didn't have an electric mixer - it's on my want list - so I just beat it with my hands really well. Instead of real bacon pieces from a package, I cooked 4 slices of bacon, measured out 1/4 cup, and ate the rest.
You guys knew that would happen :)
Bacon Pancakes with Maple-Peanut Butter Syrup
slightly adapted from Betty Crocker
* Yields: 6 pancakes total ( 2 servings of 3 pancakes each)
Maple-Peanut Butter Syrup
- 3 tablespoons peanut butter
- 1 tbsp butter
- 1/2 cup maple syrup
- 1 cup Original Bisquick mix
- 3/8 cup milk
- 1/8 cup maple syrup
- 1 egg
- 1/4 cup cooked and crumbled bacon
For syrup, in a small microwave-safe bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed. Heat in the microwave to warm the syrup.
Heat a nonstick 12-inch skillet over medium-low heat.
In a medium bowl, stir all the pancake ingredients except the bacon with a wire whisk or fork until blended. Stir in crumbled bacon.
For each pancake, pour 1/4 cup batter onto hot skillet. Cook 2 or 3 minutes or until edges are dry and batter starts to bubble. Turn, cook other side until golden brown. Serve pancakes with syrup.
Oh, and do you see that pic on the Betty Crocker site? Those beautiful, perfectly browned pancakes? And I've seen many blogs that just have gorgeous pancakes that are nice and thick but also golden brown. Mine always turn out thin, they've got the sag and flimsy effect, and when I try to get them golden brown they sometimes burn a bit. Practice makes perfect, I guess. At least I've got some great inspiration from which to improve!
Peace, and bacon grease!