First, I love bacon and pancakes on my plate, with syrup on them both. Yum.
Second, when I was growing up my Dad would make pancakes (there was 10 or more kids at any given time, and he'd make his pancakes from scratch, so it was a labour of love!) every Sunday, but he would also make fritters. A fritter is a small piece of food that is covered in batter and fried. He would usually make apple and banana fritters.
I make pancakes for my kids on Saturday mornings, and decided to combine my love of bacon and pancakes, and my fond childhood memories of pancakes and fritters, and make me a bacon fritter. Double yum.
If you run out of bacon, but still have batter, don't worry! Just make some regular pancakes, silly!
I served mine with warm syrup from the St. Jacob's Market.
I've seen these done where you pour out batter into the pan in an oval shape, then you put your bacon piece on top, then dazzle more batter on it. I'm not a fan of this idea because A: it would be a very pancake-y thing, and I want more bacon-iness. B: It would be a lot more work. So, my Dad's fritter method works for me!
Unless you are like my husband who hates (HATES!!!) his bacon getting syrup on it, you will love this! Love! : )
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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