Bacon
A few weeks back, when life had me so busy my head was spinning, a friend posted a picture of the most delicious looking breakfast treat; pancake sticks with bacon hidden on the inside. As a midwestern girl, my jaw dropped and drool started puddling at my feet at the sight of the bacon-filled treat. I cataloged the image into my mental recipe book and trudged on through Canoecopia and the rest of March, fueled by the thought of bacon decadence in the near future. Finally, this past weekend, I was blessed with two days off in a row that I filled with that Spring cleaning I talked about last week. By the end of the day yesterday, I was starving and in need of a protein and carb filled meal to replenish me. So, I picked up a pound of thick-cut bacon, cut each strip in half, and baked it in a 400 degree F oven for about 45 minutes, and the bacon was nice and crispy. While the fat rendered from the bacon, I thawed about 4 frozen bananas which were added to my pancake batter. Once the ba