Bacon Pancake Dippers With Chocolate Peanut Butter Sauce Recipes

BACON PANCAKE DIPPERS RECIPE - (3.9/5)

Steps:

• Pour strips of batter on a griddle. Top with a piece of cooked bacon. Pour more batter over top to cover. Cook until golden on one side. Flip. Cook until golden on the other side. Serve warm with butter and maple syrup.

CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS

Steps:

• Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
• Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
• For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

BACON PANCAKE DIPPERS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the bacon in a single layer on the prepared baking sheet, spacing the slices apart so they aren't touching.
• Bake the bacon until it reaches your desired level of crispiness, 10 to 15 minutes. Remove from the oven and set aside.
• In a large bowl, whisk together the flour with the sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the milk, sour cream, egg and 2 tablespoons melted butter.
• Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
• Grease a griddle or large nonstick skillet with butter.
• Working in batches, arrange slices of the cooked bacon on the griddle, spacing them at least 3 inches apart. Spoon the pancake batter around and on top of each bacon strip and cook until bubbles form across the outside edges of the batter. Flip the pancake dippers once and continue cooking until they are cooked through. Repeat with the remaining bacon and pancake batter.
• Serve the pancake dippers warm with maple syrup for dipping.

BACON PANCAKE DIPPERS

Steps:

• For Pancake Batter:.
• In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk room-temperature buttermilk, milk and eggs, vanilla extract and melted butter.
• Stir the wet mixture into the dry mixture until it's just blended, being careful not to over stir the batter. You want your batter to remain fairly thick. Set aside.
• Cook bacon according to package directions. You will want bacon on the crispy side.
• It's easier if you put your batter into a squeeze bottle, but it's not necessary.
• Draw" the pancake batter in a long oval shape onto the griddle, a tiny bit bigger than your cooked bacon slices (it will expand, so be careful not to make them too large).
• Place a slice of cooked bacon in the center of each pancake, and gently press bacon into the batter. Squirt more batter on top of each bacon slice, in a zig-zag pattern, so that you don't end up overcooking the bacon when it touches the griddle.
• Cook each dipper until the batter bubbles up and then flip until golden brown.
• Serve the bacon pancake dippers with your favorite syrup and eat while hot.

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon slices on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
• Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.