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,

Crys

 

Pans used:

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)