When K first ordered this at Pancake House, I thought it’s a bit weird. Pancakes with a side of bacon I’ve heard of, but I can’t say the idea of ever eating Bacon Pancakes ever crossed my mind before he made me take a bite. I didn’t even know anyone did that, you know, adding something that isn’t sweet to pancakes.
Well, it was delicious. The best thing about this? You get so much in a mouthful. The conflicting taste and texture just blew my mind. The salty taste of the bacon slathered with the sweet maple syrup and the crisp, hard, toasted meat mashed in the soft, vanilla-flavored bread was just divine. I knew I had to make my own, and so I did. Not as perfect as I’d like but good enough for a first try.
And probably the best thing I’ve learned from this experiment–making whipped butter! It’s so good I doubt I will ever use the ordinary kind with my pancakes (or bread for that matter) ever again. It’s lighter, creamier, smoother, and really, really yummy. Easier to spread and just melts in your mouth. It’s very easy to make, too.
- 1 pack of honey cured bacon (approximately 60 PHP)
- 1 pack of pancake mix
- 1/2 butter
- 1 can of evaporated milk
- Soften the butter to room temperature. I used half a slab and left it on the table overnight.
- Put the butter in a bowl with 2 tablespoons of milk, and mix with an electric mixer for a few minutes. Refrigerate while you cook the pancakes
- Fry up the bacon
- Mix packed pancakes according to instructions
- You can either mix the bacon before frying the batter in the pan, but I put the bacon while I was cooking the pancake. I find it gives better bacon distribution.
- Put some whipped butter on top of the pancakes and drizzle with maple syrup