I cannot claim this recipe as my own. Eilene saw it on-line and asked for it for breakfast. A quick look at the internet showed me what she wanted—once you’ve seen a picture of it, it is obvious.
For each person
⅓ cup pancake mix
¼± milk or water (I used lactose free 1%)
2 strips lean bacon
1. Fry the bacon crisp.
Tip: Scrape the bacon free of the pan and drain off any excess grease.
2. Lay the bacon flat on the pan about 3 inches apart and spoon the pancake batter completely over the strips of bacon.
Tip: You want the batter to be just a little thin, but not so thin that your pancakes bleed together.
3. Cook the pancakes until well browned on the first side, about two minutes.
4. Flip the pancakes and cook for one more minute, until the second side is well browned.
5. Serve with maple syrup.