Monday, March 30, 2015

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 bacon reached peak crispiness, I allowed it to cool temporarily, to allow for easier handling.



To allow for quick preparation, I heated my counter-top electric griddle to 325 F. I then ladled narrow strips of batter onto the griddle, placed a piece of bacon on top of the batter, then ladled on a little bit of batter to cover the bacon. I waited for my batter to start bubbling before making the first flip, then over they went to cook the other side of the cake.


In a matter of moments, I was serving hot bacon pancake sticks to my son, husband and brother in law. I can honestly say I haven't had such gratitude for my cooking as I did last night. The bacon-filled treats disappered just as quickly as I prepared them. Fortunately, we had a couple leftovers, so the little man had a couple for breakfast this morning. (Don't tell anyone, but I froze four for myself to use in case of emergency ... or a high stress week). Yum-O!