Hooray! Bacon Strip Pancakes
Extracted from the trunk of memories, with a bit of dust, but still very useful, this recipe for “Aunt Jemima”.
This is a classic recipe that appeared in magazine ads for Aunt Jemima pancake mix in and around 1962.
These are the original instructions from a 1962 magazine ad for Aunt Jemima pancake mix:
“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!”
Bacon Strip Pancakes
12 slices of bacon
2 cups prepared pancake batter (from a mix or from scratch)
For Best Results:
Prepare the pancake batter with slightly less water or milk than instructed. A thicker batter will help prevent the pancakes from flowing into each other.
Set your griddle to medium-high.
Fry the bacon until crispy. Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy).
Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes.
Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You’ll probably have to work in two batches.)
Slowly pour batter over each bacon slice. After one minute, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown.
Serve immediately with softened butter and warm maple syrup.
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