Last weekend Mr. Fantabulous spied *my* gorgeous blueberries I was kinda-sorta-hiding in the fridge in the waaaaaaaaaaaaaaay back of the fridge that I didn’t think he knew existed. See I had plans for them that involved my refrigerator overnight oatmeal with bananas. So much for that though. Once he spied these things he proclaimed that for breakfast he ‘required’ blueberry pancakes. LOL Being the loving wife that I am, I made his majesty his pancakes but somewhere along the way I ended up with extra batter. Now I’m not a fan of pancakes, waffles, french toast or even crepes. I can handle one or two bites but for me that type of food is just ‘heavy’ regardless of how light and airy they are in texture. I’m weird like that.
While my hubby had his fill of my infamous blueberry pancakes, I decided to bake some bacon either to have for breakfast, to put in a cookie or to just have at some point in the day. Now I know bacon is so far from being healthy for you but I love that stuff. So my compromise, along with running a bajillion miles and doing 60 minutes of weight training daily, is I cut the bacon strips in half. This way I don’t feel as guilty eating the bacon. I mean 2 separate pieces are really only 1 ‘normal’ size. Yeah I know, it’s all mind games but hey it works. When the bacon came out of the oven I was just getting ready to stuff a piece in my mouth when I spied that extra batter. Now growing up we were taught to waste nothing. Spatulas were made for a reason folks.. to scrape out the remnants of your bowl and to be used. Nothing drives me crazier than watching those cooks on tv leaving a buttload of stuff in a bowl and just blowing it off like nothing. Yeah I know you’re on tv BUT still, most people that watch you can’t afford to let stuff go to waste.
But I digress…
Since I wanted bacon and didn’t want to waste the batter I figured I’d put them together in some fashion. Now I’ve made my Cheddar Ale Mancakes that feature bacon but I didn’t want and actual pancake. What evolved was pure magic… even for someone that really doesn’t care for these types of breakfast foods.
When a dish comes together better than what you expect, you kinda smile a little bigger. These things were so unbelievably good that I ate the ENTIRE stack myself.
Me… the girl who is not a pancake person, ate all of these! Mr. Fantabulous never even knew they existed!
These were the perfect little dipper size and could easily be for those that want Breakfast On The Go!
All I know is that I cannot wait to make these again this weekend.
Maybe I’ll let Mr. Fantabulous have one…
He can have yogurt or cereal *wink*
But you people seriously need to make these!
They are super fun, the kids will go nuts over these, they travel well (as in eat in the car as you drive to work – safely) and most of all, they are FANFRIGGENTASTIC!
So to those gorgeous blueberries you see in the pictures I owe you one ginormous Thank You! It’s because of you that these little dippers came about! Muah!Print
- 8 slices thick cut bacon, cut in half
- 1 cup flour
- 3 Tbl sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/3 cups buttermilk
- 1 egg, slightly beaten
- 2 Tbl butter, melted
- 1 tsp vanilla extract
- Maple Syrup for dipping
- Preheat the oven to 400F.
- Line a baking pan with foil.
- Place a cooling rack on top of the pan.
- Line the bacon on top of the rack and bake for 17-20 minutes or until the bacon is just golden. It will crisp up even more once removed from the oven.
- While the bacon is cooking, whisk together the flour, sugar, baking soda and baking powder.
- In a separate, large bowl mix together the buttermilk, egg and vanilla until well combined.
- While whisking the egg mixture, slowly pour in the melted butter.
- Pour this over the dry ingredients and mix just until just a few lumps remain. You don’t want to over beat this.
- Set aside and allow to rest for at least 15-20 minutes.
- Heat a griddle pan over medium heat.
- Lightly spray with cooking spray (or can use butter.
- Pour your batter into a squeeze bottle with a large opening (or can you use a cup with a pour spout).
- Squeeze out the batter to a long oval to where it’s just a little bit longer and wider than the strips of bacon.
- Lightly press the cooked bacon in the center.
- Squeeze out a little more batter on top of the bacon. Don’t worry about not covering it all.
- Cook for 5-7 minutes or until bubbles start to form and the bottom becomes golden brown.
- Using a large spatula, flip and cook for another 3-5 minutes or until cooked through.
- Serve with warm maple syrup.
To make these for On-The-Go Breakfasts, simply stack a few in some wax paper and put some warm maple syrup in a lidded 2 ounce plastic cup. You can eat these while on your way to work or give them to your kids while you’re driving them to practice!