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You are here: Home / Breakfast, Brunch / Bacon and Strawberry Stuffed Pancakes

Bacon and Strawberry Stuffed Pancakes

June 13, 2014 by Garlic Girl 5 Comments

Bacon and Strawberry Stuffed Pancakes

Once upon a time there was a girl who hated pancakes. She thought they were dry and boring. One morning she decided to drop chopped fresh strawberries and crispy bacon onto the tops of whole wheat pancake batter before she flipped them. That very same girl lived happily ever after enjoying her bacon and strawberry-stuffed pancakes.

True story.

Bacon and Strawberry Stuffed Pancakes

Print Recipe

Bacon and Strawberry Stuffed Pancakes

Prep Time15 minutes mins
Cook Time1 minute min
Total Time16 minutes mins
Servings: 5

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • pinch of salt
  • 1 1/2 cups milk with 1 tablespoon of white vinegar
  • 2 tablespoons butter melted and cooled
  • 1 teaspoon vanilla extra
  • 2 eggs
  • 6-8 strawberries
  • 6-8 bacon strips cooked
  • 1 tablespoon canola oil for cooking pancakes
  • extra butter for tops of pancakes
  • maple syrup

Instructions

  • Chop strawberries and set aside. Cook and chop bacon.
  • In mixing bowl, or bowl of stand mixer, whisk together both flours, baking powder, 2 tablespoons sugar and salt; set aside.
  • In small bowl, combine milk and vinegar and let sit for a few minutes. To the milk add vanilla extract, melted butter; stir.
  • On medium speed, pour milk mixture into flour mixture and beat for about 30 seconds until blended; scrape down sides with spatula.
  • On medium speed, add eggs, one at a time, and continue to beat until fully combined (15-30 seconds). Batter should have a little thicker consistency than cake batter.
  • While batter is settling, wipe heavy bottom skillet with a little canola oil and butter. Heat on medium low until pan is hot. Test heat with a baby pancake for readiness.
  • Pour batter in pan with a ladle or cookie scoop. Gently drop a few pieces of strawberries and bacon in the center.
  • Once a bubble forms and pops in the center of the pancake, flip.
  • Put a little butter on the top of each pancake as you stack them.
  • To serve, layer with more chopped strawberries and back in between layers and drizzle with butter and syrup.

Filed Under: Breakfast, Brunch Tagged With: Breakfast, Pancakes

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Previous Post: « Summer Strawberry, Avocado and Blue Cheese Salad
Next Post: Garlic, Onion and Poppy Seed Pizza »

Reader Interactions

Comments

  1. Katrina @ In Katrina's Kitchen

    June 13, 2014 at 7:38 pm

    WHAT?! I need this in my life. ASAP. These pancakes look FANtastic!!!

    Reply
  2. Kristi @ My San Francisco Kitchen

    June 14, 2014 at 1:11 pm

    OMG you are a genius, these look amazzzzing!

    Reply
    • Garlic Girl

      June 14, 2014 at 4:57 pm

      Haha! You’re too cute!

      Reply
  3. Carol at Wild Goose Tea

    June 18, 2014 at 3:54 pm

    Wowzer! I love these pancakes! Champanion
    idea!!!!!

    Reply
  4. Chris W

    November 25, 2014 at 11:39 pm

    These look amazing I really like to see the passion you put into your cooking…

    Cheers,

    Reply

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