Quote:
Originally Posted by Divemaster
Pancaked Bacon- the name is fairly descriptive. Starting with some high quality butcher shop bacon, we bake it in the oven until crispy. Cover with paper towels to blot the grease as it cools and prepare the pancake batter. Next, dredge the slices through the batter and place in a hot skillet. Turn each slice once or twice, then off to a plate for a maple syrup drizzle, or drown it. If bacon is your drug of choice, Pancaked Bacon might be your new addiction.
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I, like TS, like what you did there.
I've done what TS posted, about frying up the bacon and then adding it to the pancake batter as it hits the griddle, but never really thought about doing it the "reverse" way. I've also done it with sausage. Coke it up, cut into 1/4 inch pieces and then add to the batter.
Might just have to try the "reverse" of that as well.
