Bacon and pancakes are about as American as soda pop and aggressive foreign policy, but why have these breakfast bedfellows side-by-side on your plate when they can be fused in an ellipse of doughy gluttony?
Setting bacon directly into the pancake, the mouth-watering idea was dreamed up by food brand Aunt Jemima, which ran a magazine ad in 1962 with the instructions:
"Just about the best breakfast that ever greeted a hungry family! And it's as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake 'em golden brown on both sides. Couldn't be easier - couldn't taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!"
Here's what you'll need to make them:
(serves 4, or 1 if you're hungry)
12 slices of streaky bacon
500ml pancake batter - from a mix or from scratch (there's more on the perfect homemade batter here)
- Set your griddle/pan to a medium-high heat
- Cook the bacon until it is crispy and try to retain its strip shape
- Wipe down the pan and leave a little grease to cook the pancakes
- Separate the bacon leaving two inches between each rasher (you'll probably need to work in batches)
- Pour the batter over the bacon slowly
- Check the pancakes after a minute and, once browned, flip them
Serve with an indecent amount of maple syrup.
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