Bacon Pancake Strips

Note: I was sent a breakfast kit from Krusteaz in order to write this post. Opinions are mine alone.

September is National Breakfast Month, so I’m trying to share a few more breakfast recipes on my blog!

Krusteaz, makers of premium pancake and waffle mixes, recently launched a new Buttermilk Protein Pancake mix that they were gracious enough to send my way.

(Krusteaz is also offering one I Can Cook That reader a breakfast kit! More details at the end of the post.)

The protein pancake mix is free of partially hydrogenated oils, high fructose corn syrup, artificial colors, flavors and preservatives and had 13g of added protein. The back of the box has a few additional suggestions to add even more protein to the pancakes, by using milk and eggs in the batter. I immediately thought this batter would be great for bacon pancake strips!

Ingredients:

• ~1 lb thick cut bacon
• 1 tablespoon butter
• 4 cups Krusteaz Buttermilk Protein Pancake Mix
• 2 2/3 cups water or milk
• maple syrup, to taste

To make the bacon, first line a cookie sheet with aluminum foil. Preheat your oven to 400 degrees F. Add the bacon strips to the cookie sheet, they can be close to each other but should not overlap.

Add the cookie sheet to the oven and place on the lower rack. Cook for 15-18 minutes or until crispy. Remove from the oven and let cool slightly.

To make the pancakes, add the pancake mix and water (or milk) to a large bowl, whisking to combine. It will be slightly lumpy, that’s ok. Let sit for 2 minutes.

Heat a large skillet or griddle to medium high heat. Add about a teaspoon of the butter to the pan. When the butter has melted, spoon out some of the batter (about 1/2 cup) into the pan in a long strip (slightly bigger than the size of your bacon strips).

Top with a piece of bacon. Let cook for about 2 minutes, then flip.

Cook for an additional 2 minutes and remove from heat. Repeat with the remaining batter and bacon.

Drizzle with maple syrup and serve.

So simple yet so tasty!

The salty bacon is a nice contract to the sweetness of the batter and maple syrup.

The bacon remains crispy, surrounded by the nice fluffy batter.

On to the giveaway! Use the widget below to enter. The breakfast kit includes:

• Krusteaz Protein Pancake Mixes
• Whisk
• Blender bottle
• Tote bag

Good luck!

a Rafflecopter giveaway

Print

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Bacon Pancake Strips

Yield: 4 servings

Serving Size: 2 bacon pancake strips

Ingredients

• ~1 lb thick cut bacon
• 1 tablespoon butter
• 4 cups Krusteaz Buttermilk Protein Pancake Mix
• 2 2/3 cups water or milk
• maple syrup, to taste

Instructions

1. To make the bacon, first line a cookie sheet with aluminum foil. Preheat your oven to 400 degrees F. Add the bacon strips to the cookie sheet, they can be close to each other but should not overlap.
2. Add the cookie sheet to the oven and place on the lower rack. Cook for 15-18 minutes or until crispy. Remove from the oven and let cool slightly.
3. To make the pancakes, add the pancake mix and water (or milk) to a large bowl, whisking to combine. It will be slightly lumpy, that’s ok. Let sit for 2 minutes.
4. Heat a large skillet or griddle to medium high heat. Add about a teaspoon of the butter to the pan. When the butter has melted, spoon out some of the batter (about 1/2 cup) into the pan in a long strip (slightly bigger than the size of your bacon strips).
5. Top with a piece of bacon. Let cook for about 2 minutes, then flip.
6. Cook for an additional 2 minutes and remove from heat. Repeat with the remaining batter and bacon.
7. Drizzle with maple syrup and serve.

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