Bacon Pancakes Make the World Go Round

Before 2017 ended, I took the last week off from work. The. Entire. Week. I’m the editor for a magazine about nonprofit management. There’s more to it… but that’s essentially the gist of it. February is just beginning, and my stress levels are already rising. But I’m not really here to talk to you about my stress levels (maybe I am). I’d prefer to come here to talk to you about de-stresses me, or makes me incredibly happy. Yes, you know it definitely involves food. I mean come on, my world revolves around food—eating it, cooking it, exploring it, looking at it.

So here’s not a new revolution: Pancakes make me happy. There’s not many better in this world than a fresh, hot plate of pancakes with a dollop of peanut butter. What’s even better? Cooking those pancakes in bacon—and its fat. So a couple years ago, I started to see an emergence of cooking pancakes with bacon (Adventure Time, anyone?). And to no one’s surprise, this is not the first time I’ve written about bacon pancakes. But I wanted re-emphasize the cruciality of ensuring that this is a staple in your weekly breakfast—or dessert (I often have these after dinner. Yes. AFTER DINNER. No judgement zone, please).


Here’s the thing: You take a hot pan or skillet and throw a few slabs of good quality bacon on the pan (splurge at your local butcher, people!) and let it crisp up on one side. Then… when you flip it to cook on the other side, leave the bacon fat as is. It’s where the goodness lies. As I was saying, when you flip the bacon strips to cook on the other side, pour your favorite pancake batter and continue to cook it for about three minutes each side. Once one side is cooked, flip the pancake and cook the other side. You will be left with an amazing crisp crust on the pancake. And my god, is it glorious.

Maple syrup works wonderfully with these pancakes, but, like I said earlier, I am partial to putting a dollop of peanut butter. What can I say? I’m a peanut butter addict. It’s salty and sweet and absolutely perfect. And this, my friends, is how I’ve been getting through my crazy work month. But let’s be honest, in reality, I’m about to cook a couple of these babies up right now. And yes, I’ve already had breakfast.



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