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Eggs and Bacon Pancakes

Blogger Chris Mower of The Cooking Dish combines his favorite breakfast foods and flavors into a simple and fun pancake breakfast.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
lb sliced bacon
2
cups Original Bisquick™ Mix
1
cup milk
6
eggs
Salt and pepper to taste
Real maple or maple-flavored syrup

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LOCATION

Directions

  • 1 Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
  • 2 Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 3 In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
  • 4 For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
  • 5 While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
  • 6 Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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