Bacon Pancake Dippers With Chocolate Peanut Butter Sauce Food

BACON PANCAKE DIPPERS WITH CHOCOLATE-PEANUT BUTTER SAUCE

Steps:

• Whisk pancake mix and water just until blended.
• Ladle batter onto hot griddle or into hot large skillet sprayed with cooking spray, using 1/4 cup batter for each 4-inch long pancake. Immediately top batter for each pancake with 1 bacon piece, pressing bacon gently into batter to secure. Cook until bubbles form on tops of pancakes, then turn to brown other sides.
• Meanwhile, microwave peanut butter and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
• Serve pancake dippers with the chocolate-peanut butter sauce.

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.

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.

BACON PANCAKE DIPPERS

Steps:

• Cook the bacon until crisp.
• (Suggested method: Preheat oven to 400 degrees. Arrange the bacon on a baking sheet lined with a wire rack. Cook for 15-20 minutes.).
• Chop one piece of bacon into small pieces to yield at least 1⁄4 cup.
• Prepare the pancake mix according to directions for 1 1⁄2 cups dry mix. Fold in the bacon bits. Let batter settle while you preheat the griddle to medium.
• Pour about a scant 1⁄4 cup of batter onto griddle in a straight line. Allow to spread (it should be a relatively thin line, just wider than the bacon) and then place a piece of bacon into center. Cover with 2-3 tablespoons additional batter, just to hide bacon.
• Cook until it begins to bubble and then flip, cooking another minute. Repeat with remaining bacon. Serve hot with maple syrup.

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Steps:

• In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
• Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
• In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

CHOCOLATE, PEANUT BUTTER, AND BACON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix flour, cocoa powder, and baking soda together in a bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and mix well into a cookie dough. Crumble bacon and add to the dough with the chopped peanut butter cups; fold bacon and peanut butter cup chunks through the dough. Drop peanut butter in small amounts into the dough and swirl into the dough, but not mixing completely to integrate.
• Drop spoonfuls of dough onto baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes.

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.