bw.toflyintheworld.com
New recipes

Bacon Chocolate Chip Pancakes Recipe

Bacon Chocolate Chip Pancakes Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Maryse Chevriere

bacon chocolate chip pancakes

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.

Ingredients

  • 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

Directions

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.

Click here to see Recipe SWAT Team: Pancake recipes.


Breakfast for Dinner – Chocolate Chip Bacon Pancakes

They say that breakfast is the most important meal. I say that it’s also the yummiest. Given the choice, I’d eat breakfast all day long every day. I could just kiss the genius who invented brunch, giving the world a valid excuse for eating breakfast at lunchtime (and drinking champagne along with it). And, some times it just feels right to have breakfast for dinner. As kids, some of our favorite nights were the ones when our mom cooked up Chocolate Chip Coconut Pancakes for dinner. We seriously felt like we’d hit the dinner jackpot.

Over here, we find plenty of excuses to host Sunday brunch, be we don’t have dinner for breakfast nearly as often as I’d like. (My hubby’s just not as enthusiastic about it as I am.) But, tonight, there’s a frozen pizza in the freezer for Mr. Anti-breakfast-for-dinner and I’m making Chocolate Chip Bacon Pancakes for myself and the kids! (Sorry, hubby.) And, yes, I said Chocolate Chip Bacon Pancakes. It’s like eating a chocolate covered pretzel, only meatier. Clearly, this isn’t the kind of dinner you’d make often, but it’s a fun treat every once in a while. Tonight feels like that kind of night.

The following recipe is a basic buttermilk pancake recipe. You can substitute the chocolate and bacon with just about anything that strikes your fancy. So, if the idea of chocolate and bacon, married in perfect pancake harmony, doesn’t float your boat, try cherries with a bit of vanilla, or bananas and pecans, or blueberries.

Chocolate Chip Bacon Pancakes

Buttermilk Pancakes with Chocolate Chips and Bacon

Ingredients

  • 2 cups of Flour
  • 2 cups of Buttermilk
  • 2 eggs, lightly beaten
  • 2 Tbsp Sugar
  • 2 Tbps of Butter, melted
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet Chocolate Chips
  • 1/2 cup Bacon, cooked until crisp and crumbled

In a bowl, combine the buttermilk with the melted butter and beaten eggs. Slowly blend in the dry ingredients and stir until large lumps disappear. Stir in bacon and chocolate chips (or your filling of choice). Preheat a skillet or griddle over medium heat. Grease with a little butter. Pour about 1/4 cup of batter per pancake and cook until small bubbles start to appear on the top and the edges are cooked. Flip and cook for a couple more minutes, until cooked through. **As you complete each batch, you can place the pancakes in a 200 degrees oven, to keep warm until all the batter has been cooked.


Sunday Brunch: Bacon Pancakes with Chocolate Chip Variation

Most pancake breakfasts in restaurants are served with a side of bacon. In some of the larger portion establishments, the pancakes come with eggs and toast as well. I don't know about you, but once I'm being served a meal that takes up three plates, the likelihood that I will be able to finish it decreases dramatically. So let's forget the eggs and toast and cut right to the core of the meal: the pancakes and the bacon. Grains, proteins, maple syrup - sounds balanced to me.
In the interest of convenience, I have combined the pancakes and bacon into one food item, streamlining the breakfast process.
I really love this pancake recipe. The pancakes are light and fluffy, not to mention incredibly delicious. They are easy to whip up and, best of all, are basic enough to be subject to multiple variations. I have a chocolate chip version before, pictured below, in addition to the bacon pancakes.

Buttermilk Pancakes with Bacon
(with a chocolate chip variation)
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 tsp melted butter
1 tsp vanilla extract
about 1/2 cup bacon, cooked until crisp and coarsely chopped


Bacon Chocolate Chip Cookie Pancakes

This is a bit of an odd one. I could make the argument that if you make this, then you&rsquore trying too hard. That said, anyone complaining about someone trying too hard&hellip isn&rsquot trying hard enough!

I wanted to see what would happen if I combined a one-to-one ratio of Lakanto Pancake Mix with Lakanto Chocolate Chip Cookie mix. I suppose I was hoping for something like a softer chocolate chip cookie, in a light pancake form. I combined equal parts of each mix and their appropriate additions, made the mix, then made pancakes. They were ok. Definitely tasty, but dense. Not really what I was going for.

I added a bit of baking powder to a second batch and decided to lay some bacon down on the griddle, pouring the mixture over the bacon. This was &ldquobetter&rdquo, but still dense and not very attractive. The salty bacon was a nice touch, though!

Over the years, I&rsquove amassed a fairly substantial number of baking pans and molds. I thought, &ldquoWell, rather than use a griddle, what if I used a muffin-top pan?&rdquo So, I sprayed a small muffin-top pan, poured in the batter, then marked the spot on top with an X of bacon, baked and&hellip Yowza! They got the lift I was looking for!

I stacked &lsquoem up, drizzled some Lakanto Maple Syrup over the top and downed with glee!


Tips for the Best Chocolate Chip Pancakes

QUICK TIP

My number #1 tip: Do NOT overmix the batter. Too much stirring is going to start the gluten development in the batter and make the pancakes flat and tough (not light and fluffy). As soon as you don’t see flour streaks, stop mixing. Remember, lumps in the batter are a good thing and they’ll be eliminated as the batter rests.

  • Let the batter stand at room temperature for about 5-10 minutes before adding to the griddle. This gives the flour a chance to absorb the liquid and allows some of those stubborn lumps (that you didn’t overmix!) to take care of themselves.
  • Pay attention to the temperature: Really pay attention while you cook the pancakes. If they’re browning too quickly, turn the heat down a bit and cool the pan for a minute. Sticking a lot? Add a bit more butter to the pan. As long as you keep monitoring and adjusting the temperature as needed, your pancakes will turn out fine.
  • Invest in a griddle: If you make pancakes often, and have space, I highly recommend an electric skillet or griddle we use ours a couple of times a week! A griddle makes pancake-making so much easier!
  • Before your pancake batter hits the hot pan, run a cold stick of butter on the pan to grease it. This gives the pancakes an evenly distributed layer of fat to cook in.
    • I like to hold the stick of butter with tongs to keep the heat away from my fingertips. Use the tongs as an extension of your hand, and run the butter across your skillet or griddle.


    Bacon Chocolate Chip Scones

    Tender scones loaded up with crispy bacon and chocolate chips. The perfect sweet and salty breakfast combo!

    These scones are the result of a genuine pregnancy craving. For weeks leading up to them all I could think about was bacon and chocolate pancakes. I dreamed about them, daydreamed about them, and couldn’t wait for a free Saturday morning to make them a reality.

    That Saturday came and suddenly I didn’t want bacon and chocolate in pancakes anymore, I wanted scones. And since scones are just about my most favorite thing to bake on a lazy morning, I went with it. Pancakes would be delicious, I’m sure. But these scones were absolutely amazing.

    The notion of putting bacon into a sweet baked good is a relatively new fad, and I’m certainly not the first person to put bacon and chocolate together. But it was my first time trying it and I do believe I am hooked. It’s the sweet and salty combination in these scones that I love.

    I intended for four large scones but when I pulled them from the oven they were borderline extra large. Unless you have a pregnant woman’s appetite, I would suggest making eight scones instead of four.

    I’m a fan of a little glaze on my scones, and since these originally started as a pancake craving, it was a no-brainer to me to make the glaze with a hint of maple flavoring. Bacon and chocolate and maple, the perfect marriage of breakfast and dessert.

    Bites with bacon— breakfast. Bites with chocolate— dessert. Bites with both— yum!

    I am all about eating dessert for breakfast any chance I can get, pregnant or not. And If you’re at all like me this is a recipe you’ve got to try.


    Bacon Pancakes

    Most pancake breakfasts in restaurants are served with a side of bacon. In some of the larger portion establishments, the pancakes come with eggs and toast as well. I don’t know about you, but once I’m being served a meal that takes up three plates, the likelihood that I will be able to finish it decreases dramatically. So let’s forget the eggs and toast and cut right to the core of the meal: the pancakes and the bacon. Grains, proteins, maple syrup – sounds balanced to me.

    In the interest of convenience, I have combined the pancakes and bacon into one food item, streamlining the breakfast process.

    I really love this pancake recipe. The pancakes are light and fluffy, not to mention incredibly delicious. They are easy to whip up and, best of all, are basic enough to be subject to multiple variations. I also have a chocolate chip version of this recipe, in addition to the bacon one.

    The main difference between the two types is the mixing. The bacon should be mixed into the buttermilk batter and the chocolate chips should be dropped on top of the pancake while it is cooking on one side. The reason for this is that chocolate, as it melts, may leak out onto the grill, making it much more difficult to produce a clean pancake. In addition, the chocolate might burn if it is left on the heat. The worst that can happen to the bacon is that it will become more crisp – which isn’t all that bad.

    Keep the vanilla in the pancakes whether you are making the bacon or the chocolate chip variety. Trust me. The ever so slight flavor in the bacon pancakes makes them much more delicious. Maple syrup is optional, as you don’t really need it for either variation.

    Buttermilk Pancakes with Bacon
    1 cup all purpose flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 egg
    1 cup buttermilk
    1 tsp melted butter
    1 tsp vanilla extract
    about 1/2 cup bacon, cooked until crisp and coarsely chopped

    In a large bowl, mix together flour, baking powder, baking soda and salt.

    In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing.
    Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once.
    Serve immediately, with maple syrup, if desired.
    Makes about 15 pancakes.
    Serves 3-4.


    Bacon Pancakes

    Cut bacon into small pieces and fry in frying pan till crispy, then drain off grease.

    Sift flour into bowl and add half the milk. Stir till smooth. Add eggs and remaining milk and beat till batter is smooth and light. Add seasonings.

    Spoon 2 teaspoons of the bacon grease into the bottom of the baking dish or pie plate. Put bacon and corn into bottom of dish and carefully pour on the batter.

    Bake for 30 minutes till pancake is set or till the top is golden brown.


    For an added touch, you can sprinkle some grated cheese onto the pancake just before it's due to come out of the oven.

    Mr Breakfast would like to thank Mr Breakfast for this recipe.

    From Kipster

    Rating (out of 5):

    I added just a teaspoon of baking powder so they would rise just a little bit. Instead of the herb blend, I used 1/2 teaspoon of Lowery's Seasoning Salt. Tasted great and will probably make again. I'm thinking it would be good with gravy on top next time.

    Comment submitted: 5/16/2013 (#15877)

    From kes

    Rating (out of 5):

    I made this for my family for breakfast Sunday. Easy and quick and tasted very nice (although didn't use the corn as I had none, but will try next time). We certainly will do this again.

    Comment submitted: 5/22/2011 (#12718)

    How could this not be good. I love anything with bacon. Do people put maple syrup on this? What would be the right topping?


    Easy Vegan Chocolate Chip Pancakes

    This super-easy 5-minute Vegan Chocolate Chip Pancakes recipe makes delicious, fluffy, and chocolate-filled pancakes that are to die for!

    Ingredients

    • 1 cup flour
    • 1 tbsp sugar
    • 2 tsp baking powder
    • pinch of salt
    • 1 cup soy milk (or other plant-based milk)
    • 2 tbsp vegetable oil
    • 2 tbsp dark chocolate chips

    Instructions

    1. In a bowl, mix dry ingredients: 1 cup flour, 1 tbsp sugar, 2 tsp baking powder and a pinch of salt. In a separate bowl mix the wet ingredients: 1 cup soy milk (or other plant-based milk) and 2 tbsp vegetable oil.
    2. Lastly, stir in 2 tbsp dark chocolate chips and let the batter sit for a couple of minutes.
    3. Heat a flat bottom pan (ideally a pancake pan), lightly grease with a drizzle of oil, and spoon in 3 heaps of batter. Cook on medium heat until the bottom turns golden brown and air bubbles start to form on the top of the pancakes. Flip the pancakes over and cook for another minute on the other side.
    4. Once the pancakes are cooked, remove them from the pan and stack on plates.
    5. Serve with a spoonful of plant-based cream or yogurt, a sprinkle of fresh berries, and a drizzle of maple syrup.
    Nutrition Information:

    Nutrition data is automatically calculated using Nutritionix and may not be accurate.

    If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

    You can connect with us on our Instagram, Facebook, or Pinterest. We share many behind-the-scenes photos and step-by-step recipes in our Instagram Stories, so be sure to check it out!


    Chocolate Chip Bacon Pancakes: Pancake Week


    My friend Louise over at Months of Edible Celebrations reminded me that this is National Pancake Week , not to be confused with National Pancake Day which was September 26. On Pancake day I posted a recipe for Chocolate Chip Pancakes . Last year during Pancake Week I posted links to Double Chocolate Pancakes, Viennese Chocolate Pancakes and others.

    So since this is the beginning of Lent and Pancake Week, I thought I'd recommend Chocolate Chip Bacon Pancakes , unless, of course, you've given up chocolate for Lent as one of my friends always does. You can always bookmark this page.

    Vosges has a great batter mix that's simple to use and that I think is really delicious. It's a riff on their Mo Baco n Bar that I really like. There are two ways you can make these. You can buy Vosges’s Bacon Chocolate Chip buttermilk pancake mix that is dotted with chunks of Mo’s Bacon Bar. Or, you buy the candy bar directly and chop it up and put it into your own pancake recipe.

    Mo's Bacon Chocolate Chip Pancake Mix is one of the newest members of the bacon + chocolate Vosges family. It combines the Mo's Bacon Bar with fluffy flapjacks. The buttermilk pancakes are spotted with chunks of their Mo's Bacon Bar Candy Bar, that combines applewood smoked bacon and Alder sea salt with deep milk chocolate. The instructions give two methods for incorporating the bacon chocolate chunks: you can either sprinkle them on top of each pancake before flipping them in the pan, or layer them between the finished pancakes before serving. Layering the chunks between the pancakes worked best for me . And, here's a heads-up. The batter itself is excellent.

    Want to make Chocolate Chip Bacon Pancakes on your own? First make some chocolate covered bacon and consider that your chocolate chips. Cook and cool your bacon, then crumble it. Use a good smoked bacon, not bacon from a package. Melt semi-sweet chocolate in a double boiler and mix the bacon in, spread it on a cookie sheet to cool then use it. Then use your favorite pancake recipe.

    Or, you can use both chopped bacon and chocolate chips . The main difference between these two types is the mixing. The bacon should be mixed into the buttermilk batter and the chocolate chips should be dropped on top of the pancake while it is cooking on one side. Otherwise the chocolate might leak onto the grill. Very messy. Also the chocolate might burn if it is left on the heat. The worst that can happen to the bacon is that it will become more crisp, and that's great! Following the Mo's Bacon Pancake advise, you can always add the chocolate chips when you stack, but for this recipe, you can always include them right after you flip.

    Buttermilk Pancakes with Bacon and Chocolate Chips

    1 cup all purpose flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 egg
    1 cup buttermilk
    1 tsp melted butter
    1 tsp vanilla
    about 1/2 cup smoked good quality bacon, cooked until crisp, coarsely chopped
    1/2 cup chocolate chips ( I like dark Ghirardelli or Guittard )

    Mix together flour, baking powder, baking soda and salt.
    In a separate bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a bit lumpy to avoid over mixing.
    Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, add chocolate chips after flipping the first and only time --or when stacking.

    So you have lots of options:

    1) Buy the delicious Mo's Bacon Chocolate Chip Pancake Mix
    2) Make your own Pancakes and chop up a Mo's Bacon Bar and add it to the batter or the 1/2 cooked pancakes or when you stack.
    3) Make your own chocolate covered bacon and add to batter or stacked pancakes
    4) Make your own pancakes with cooked chopped bacon and add chocolate chips

    Whatever you choose, you're going to have some great pancakes to celebrate Pancake Week.


    Watch the video: Bacon chocolate cookies