BACON PANCAKE DIPPERS
Skip the forks and use your fingers to dip these pancake-coated bacon strips into maple syrup. Something magical happens when a crispy piece of bacon gets a warm hug from a pillowy soft pancake... A flavor and texture explosion takes place. In this recipe, I spoon pancake batter around and then directly on top of the cooked bacon strip so the bacon remains crunchy while the batter cooks all the way through.
Provided by Kelly Senyei
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the bacon in a single layer on the prepared baking sheet, spacing the slices apart so they aren't touching.
- Bake the bacon until it reaches your desired level of crispiness, 10 to 15 minutes. Remove from the oven and set aside.
- In a large bowl, whisk together the flour with the sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the milk, sour cream, egg and 2 tablespoons melted butter.
- Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
- Grease a griddle or large nonstick skillet with butter.
- Working in batches, arrange slices of the cooked bacon on the griddle, spacing them at least 3 inches apart. Spoon the pancake batter around and on top of each bacon strip and cook until bubbles form across the outside edges of the batter. Flip the pancake dippers once and continue cooking until they are cooked through. Repeat with the remaining bacon and pancake batter.
- Serve the pancake dippers warm with maple syrup for dipping.
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