Breakfast for Dinner again! Only this time there’s more emphasis on the dinner part. This recipe turns my sweet pancakes recipe into a more substantial meal.
Quantities listed are for one person. Multiply by the amount of people you’ll be serving.
- Baking powder ½ tsp 3 ml
- Brown sugar ½ tsp 3 ml
- Salt ¼ tsp 1 ml
- Flour ¾ cup 175 ml
- Milk ¾ cup 175 ml
- Egg, beaten 1
- Small pieces of fried bacon 2 tbsp 30 ml
- Margarine or butter as needed for frying
- In a large bowl, combine the baking powder, sugar and salt. Make sure you break down all of the lumps in the sugar before moving on to step 2.
- Add the flour.
- Add a bit more than half the milk. I don’t add it all at once so I can minimize the amount of lumps in the batter.
- Add the remaining milk and egg(s), and stir until well combined.
- Melt some butter in a frying pan on medium heat.
- Pour batter onto your pan and sprinkle some pieces of bacon on top. I tend to use about a tablespoonful per pancake.
- Fry your pancake as desired. I like mine a little brown so it gets crispy in places.
Not sure when to flip it? Just wait until most of the surface has bubbles on it and the batter looks more sticky than it looks wet. This usually takes about 2-3 minutes, depending on your oven. If your pancake burns before this happens, turn down the heat.
Side 2 shouldn’t need more than a minute, but make sure you press down on the pancake (particularly on the edges) with a spatula after flipping it so it cooks properly around the pieces of bacon.
Enjoy! Quantities for 1 person listed above usually makes 2 large pancakes that are quite filling.