Breakfast Pancake Bacon Dippers
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Ingredients
- 8 slices thick cut bacon, cut in half
- 1 cup flour
- 3 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/3 cups buttermilk
- 1 egg, slightly beaten
- 2 tablespoon butter, melted
- 1 teaspoon vanilla extract
- Maple Syrup for dipping
Instructions
- 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.
Notes
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!