Pancake Dipped Bacon Sticks Recipes

BACON PANCAKE DIPPERS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the bacon in a single layer on the prepared baking sheet, spacing the slices apart so they aren't touching.
• Bake the bacon until it reaches your desired level of crispiness, 10 to 15 minutes. Remove from the oven and set aside.
• In a large bowl, whisk together the flour with the sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the milk, sour cream, egg and 2 tablespoons melted butter.
• Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
• Grease a griddle or large nonstick skillet with butter.
• Working in batches, arrange slices of the cooked bacon on the griddle, spacing them at least 3 inches apart. Spoon the pancake batter around and on top of each bacon strip and cook until bubbles form across the outside edges of the batter. Flip the pancake dippers once and continue cooking until they are cooked through. Repeat with the remaining bacon and pancake batter.
• Serve the pancake dippers warm with maple syrup for dipping.

PANCAKE-DIPPED BACON STICKS

Steps:

• Heat 2 cups oil in a large pot.
• Combine pancake mix, milk, eggs, and 2 tablespoons oil in a bowl. Stir until large lumps disappear, but do not overmix. Let stand 3 to 4 minutes to thicken. Add water, brown sugar, and white sugar. Mix to combine.
• Dip bacon in batter and deep fry, turning slices over until lightly golden brown, 6 to 8 minutes. Drain on a paper towel-lined plate.

BACON PANCAKE DIPPERS RECIPE - (3.9/5)

Steps:

• Pour strips of batter on a griddle. Top with a piece of cooked bacon. Pour more batter over top to cover. Cook until golden on one side. Flip. Cook until golden on the other side. Serve warm with butter and maple syrup.

BACON PANCAKE DIPPERS

Steps:

• Cook the bacon until crisp.
• (Suggested method: Preheat oven to 400 degrees. Arrange the bacon on a baking sheet lined with a wire rack. Cook for 15-20 minutes.).
• Chop one piece of bacon into small pieces to yield at least 1⁄4 cup.
• Prepare the pancake mix according to directions for 1 1⁄2 cups dry mix. Fold in the bacon bits. Let batter settle while you preheat the griddle to medium.
• Pour about a scant 1⁄4 cup of batter onto griddle in a straight line. Allow to spread (it should be a relatively thin line, just wider than the bacon) and then place a piece of bacon into center. Cover with 2-3 tablespoons additional batter, just to hide bacon.
• Cook until it begins to bubble and then flip, cooking another minute. Repeat with remaining bacon. Serve hot with maple syrup.

BACON PANCAKE DIPPERS

Steps:

• For Pancake Batter:.
• In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk room-temperature buttermilk, milk and eggs, vanilla extract and melted butter.
• Stir the wet mixture into the dry mixture until it's just blended, being careful not to over stir the batter. You want your batter to remain fairly thick. Set aside.
• Cook bacon according to package directions. You will want bacon on the crispy side.
• It's easier if you put your batter into a squeeze bottle, but it's not necessary.
• Draw" the pancake batter in a long oval shape onto the griddle, a tiny bit bigger than your cooked bacon slices (it will expand, so be careful not to make them too large).
• Place a slice of cooked bacon in the center of each pancake, and gently press bacon into the batter. Squirt more batter on top of each bacon slice, in a zig-zag pattern, so that you don't end up overcooking the bacon when it touches the griddle.
• Cook each dipper until the batter bubbles up and then flip until golden brown.
• Serve the bacon pancake dippers with your favorite syrup and eat while hot.

BACON PANCAKE DIPPERS WITH CHOCOLATE-PEANUT BUTTER SAUCE

Steps:

• Whisk pancake mix and water just until blended.
• Ladle batter onto hot griddle or into hot large skillet sprayed with cooking spray, using 1/4 cup batter for each 4-inch long pancake. Immediately top batter for each pancake with 1 bacon piece, pressing bacon gently into batter to secure. Cook until bubbles form on tops of pancakes, then turn to brown other sides.
• Meanwhile, microwave peanut butter and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
• Serve pancake dippers with the chocolate-peanut butter sauce.

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon slices on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
• Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

BRIE-STUFFED PANCAKES WITH CRISPY BACON

Steps:

• Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
• Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.