Crispy Bacon Encrusted Pancakes Drizzled with Maple Syrup
Who has never craved for a Sausage McGriddle? Yeah right, stop lying to yourself. Let’s face it, McD’s makes some seriously good breakfast. Sadly, we can’t eat it all the time (have you taken a look at their ingredients list? I can’t even recognize half the chemicals). So I wanted to come up with a homemade treat inspired by sausage McGriddles from simple ingredients found at home: fluffy pancakes encrusted with crispy bacon drizzled with maple syrup. I also experimented with some homemade sausage patties but these pancakes are just so amazing on their own, I decided to keep it simple. I’ve been using this basic pancake recipe for at least 10 years now, and it has never failed to produce perfectly fluffy pancakes. I previously loved adding blueberries but bacon was a first. Bosco said he loves biting into the moist pancake and these crispy bacon bits add a surprising texture, plus the combination of sweet maple syrup and salty bacon works really well. This recipe takes the same amount of time as buying a McD’s, so next time you’re craving, why not make this? 😉Difficulty level: 1/3 Cost: ~20 HKD Yields: 4 pancakes Time: 30 minutes Ingredients: 1 cup all-purpose unbleached flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 3/4 cup milk 2 tablespoons flavourless oil 4 bacon strips Maple Syrup
Timer: 0 minutes
1. Sift all the dry ingredients together
*sifting helps aerate and evenly distributes the baking powder, a leavening agent
2. Beat the egg until lightly frothy, mix well with the milk and oil
3. Make a well in the dry mix and pour in the liquid. Gently stir JUST until incorporated, clumps are OK! Let it sit to relax while you prepare the bacon.
*do not over mix or else it will lose it’s fluffiness
*letting it sit for 10 minutes allows the ingredients to react and loosen up
Timer: 10 minutes
4. Cut up the bacon and fry over medium heat until browned, then lower heat and let it evenly crisp- flip constantly to avoid burning. Transfer to a kitchen towel to drain oil and crumble.
Timer: 20 minutes
5. Scatter the bacon bits onto a lightly oiled nonstick pan over low-medium heat, scoop 1/3 cup pancake batter on top. When you begin to see air bubbles on the surface of the batter (~2 minutes), check that the bottom is golden, then flip and avoid moving it around. Once the bottom becomes golden (~2 minutes), it is done. Repeat with remaining batter.
*Ok, if you wanted to be really naughty, you could use the leftover bacon oil to cook the pancakes, but I didn’t mention that.
*don’t overcrowd the pan or else they will stick together or be difficult to flip; I suggest doing 2 at a time.
Timer: 30 minutes
Drizzle with maple syrup and serve up!
I hope you enjoyed this! Please share photos with me or use #cookedforyoublog to share on instagram!
Stay in love with life,
Pancake: Jamie Oliver by T-fal nonstick 30cm with stainless steel bottom- very even distribution of heat prevents uneven cooking of pancake! (found at Sogo)
Bacon: Staub cast iron 24 cm saute pan with bee hive base design to drain oil (found at Sogo)