Let’s talk about the fact that I am still stuffed from all of the food I had during the Super Bowl. Two days later and I still have to roll myself around the apartment. I didn’t even want breakfast yesterday because I was just too full. Shall we discuss all of the food that I had during the game? Oh yes, you’ll really want to hear this one.
It started out with Laurie’s Baked Four Cheese Spinach and Artichoke Dip (beyond amazing), the Ree’s Potato Skins (dead, so delicious), chips and salsa, homemade guacamole, homemade pizza, and what are called Pokey Sticks. I think? They’re these crazy, but delicious, cheesy bread sticks? Kind of? I equate them to white pizza sticks, but not crunchy. They were soft, buttery, cheesy, and delicious. I have to go search for the real things which apparently exist around the Penn State campus.
Oh but that wasn’t all, then there was dessert. I decided to make Maria’s Chocolate Chip Cookie Bars, yeah greatest and worst decision of my life ever. But really the best. And the girl who hosted the party had made her own cookies as well, tah-die-for. Please don’t let me eat anything anymore. Ever. I’m so full.
But what do you do when you and everyone else in the world is so full of cheese, chips, and bacon? Make them bacon pancakes, of course. I know you’re full, but you have to admit that those just sound amazing. And they were. Pretty much, if you are a breakfast lover, and I mean a BREAKFAST LOVER, you will never look at another pancake the same way ever again.
I’m not even a breakfast person and I fell head-over-heels in love with these hot cakes. Bacon, butter, dough, maple syrup, heaven. I’m just going to ignore the fact that I just revealed that I’m not a breakfast person, but it doesn’t mean that I won’t make breakfast for anyone who asks. I feel like I might be a brunch person because I really do love lunch with a little bit of breakfast there as well. It’s the best of both worlds.
5 strips of bacon
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk
2 tablespoons unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
To start, heat a pan over medium heat and cook bacon until it is crispy. Remove to a paper towel-lined plate and allow the oil to drain. Once the bacon has cooled, rough chop into small pieces. Set aside
In a small bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
In a medium bowl, mix together milk, butter, and the egg. Add the dry ingredients to the wet and whisk just until they come together and are moistened. Then fold in the chopped bacon. Do not over mix.
Heat a large skillet over medium heat. Pour the oil in the pan and allow it to evenly coat the bottom. Pour 1/4 of a cup of batter into the pan for each pancake, making sure not to over-crowd the pan. Once the tops of the pancakes start to bubble, flip to their other side. Allow them to cook until they are completely brown
Remove to a plate and continue until all pancakes are cooked. Serve in a large stack with butter and syrup and enjoy!
But these pancakes might just have made me a breakfast believer.