Categories: Breakfast Main Dishes
Ingredients
- Pancakes:
- 1 3/4 cups all purpose flour
- 3 teaspoons baking powder
- 1 tablespoon sugar
- pinch of salt
- 1 1/2 cups whole milk
- 1 egg
- 3 tablespoons butter (melted, plus additional for greasing pan)
- splash lemon juice
- 1 cup bacon (cooked and crumbled)
- Toppings:
- 1 pound bacon (cooked and chopped)
- 6-8 scrambled eggs (cooked with cheddar cheese, to serve)
Directions
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For the Pancakes:
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Preheat oven to 350 degrees fahreniehit.
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Place a baking rack on a sheet tray.
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Place bacon on sheet tray, put in the oven and bake until crisp, about 20 minutes.
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Remove from the oven and crumble when cooled.
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Reserve the bacon drippings.
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In a large bowl, add the flour, baking powder, sugar and salt.
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Whisk to combine.
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In a medium bowl, add the egg, milk butter and lemon juice whisk to combine.
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Add the egg mixture to the dry.
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Whisk to combine until there are no lumps.
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Heat a griddle or large, 8-10 inch nonstick pan over medium heat.
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Add a pat of butter or canola oil.
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Once melted, add bits of crumbled bacon. Pour batter over bacon to form a 8-10 inch round pancake.
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Cook until the bottom is golden brown and bubbles begin to form on the top.
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Flip and cook until golden brown on both sides and cooked through in the middle, about 5-6 minutes total.
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Set aside and continue with remaining batter. Set pancakes aside, keep warm.
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Pancakes should be thin, slightly thicker than a crepe.
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Take 8-10 inch pancake and fill with cheesy scrambled eggs, bacon and sausage.
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Roll into burrito shape.