Pancakes, chocolate, bacon — “there’s nothing wrong with that situation,” as one taste-tester commented. This happy marriage of vices is a great option when you’re craving a sweet-and-savory breakfast-for-dinner dish.
- 4 strips bacon
- 1 3/4 cup buttermilk pancake mix
- 1 cup water
- 1 egg
- 1/2 cup semi-sweet chocolate chips
- Butter, for garnish
Cook the bacon in a pan over medium heat until crisp (we’re talking super crisp here, you want the texture to stand out when they’re mixed into the pancakes). Once cooked, set aside on a paper towel-lined plate to drain.
While the bacon is cooking, combine the pancake mix, water, and egg in a medium-sized bowl. Whisk together until there are no more lumps.
Crumble the bacon into small pieces and add to the batter, but make sure to reserve a couple pieces for garnish (or to snack on while the flapjacks are cooking). Add in the chocolate chips and mix everything together.
Pour a ladle-full of the batter (about a 1/4 cup) on to a non-stick pan over medium heat. You can cook more than one pancake at a time, just make sure not to crowd the pan or let the pancakes touch. Cook on one side until you start to see little bubbles, about two to three minutes. Flip and cook until the reverse side becomes golden brown.
Repeat until all the batter has been used or reserve in the refrigerator for later. To serve, garnish with a little bacon crumble and a pat of butter.
Makes about 8 palm-sized pancakes.