When it comes to certain holidays, we generally have an idea of the types of meals we serve for each one. The other day, we were discussing in our house the fact that so many Mother’s Days are celebrated with a brunch, while Father’s Days often have barbecues.
For this year’s Father’s Day, I decided to flip the script and go with a Father’s Day brunch. Some dads could eat breakfast all day long if you gave them the option, and some typically spend the day out golfing or fishing. This brunch is a great way to spend time with Dad before he heads out for the afternoon.
This recipe is a combination of two of the most popular dishes in our house at breakfast: pancakes and bacon. My Chocolate Chip Bacon Pancakes actually combine both food items into one.
As much as I would like everyone to believe everything I make comes out perfect in my first attempt or two, between my husband and I, we have attempted this particular dish several times in our house.
The first attempt was on a morning when my husband was up and making pancakes for the boys. He announced that he was making chocolate chip bacon pancakes for breakfast, and I thought, “Wow! Creative! Bacon! I like it!”
However, the taste was more like, “Meh.” Bless his heart, the pancakes tasted like chocolate chip pancakes should, but with some extra chewy pieces in them. We were both a little disappointed, and the boys just thought they were weird.
For the next attempt, we decided to fry the bacon a little longer in hopes that the crispier bacon would help it be more noticeable in the pancakes, and that, too, wasn’t as impressive as we had hoped. After a few more attempts, we still weren’t sold … until the other night, that is. I decided to just put the bacon right out there: Why hide the bacon?
This particular time, I poured the pancake batter onto my preheated griddle and let the pancakes set for about 30 seconds. I then placed two full strips of crisp, cooked bacon side by side in the middle of each pancake.
The pancakes took a minute or two to set up and start to appear “dry” around the edges. When the air bubbles were about halfway “popped” in each pancake, I flipped the cakes so the bacon side was down. The uncooked batter perfectly hugged the bacon strips.
When they were all cooked through and golden brown, I served them up with warm maple syrup. There was no way anyone was missing the bacon.
You can make the recipe with or without the chocolate chips—we just happen to enjoy chocolate and bacon in our house.
Chocolate Chip Bacon Pancakes
Pancake mix, prepared according to instructions for 13-14 pancakes (I find it makes 8 large pancakes.)
⅔ cup chocolate chips
16 pieces of crisp, cooked bacon
Heat griddle to 350 degrees. Mix together pancake mix and chocolate chips and pour 1/3 cup portions onto the griddle surface. (I prepared 4 pancakes at a time). Wait for 30 seconds for pancakes to being to set.
Lay 2 bacon strips across each pancake. When edges of the pancakes begin to look dry and air bubbles are 50 percent popped, flip the pancakes so the bacon side is down.
Cook until golden brown and serve with maple syrup.
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