Bacon Strip Pancakes

These are the original instructions from a 1962 magazine ad for Aunt Jemima pancake mix...

“Just about the best breakfast that ever greeted a hungry family! And it’s as easy as this: Shake up Aunt Jemima batter according to package directions. Place cooked bacon strips on the griddle and pour batter over each strip. Bake ’em golden brown on both sides. Couldn’t be easier – couldn’t taste better! How about Aunt Jemima Bacon Strip Pancakes at your house tomorrow!”

TIPS for Success

Prepare the pancake batter with slightly less water or milk than instructed. A thicker batter will help prevent the pancakes from flowing into each other.

Cook the bacon until crispy. Put bacon slices between paper towels to remove excess grease.

When you are ready, place cooked bacon on your griddle with at least two inches of space 

on both sides of the slices.

Slowly pour pancake batter over each bacon slice. After one minute or so, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown.  

The pancake batter bubble rule still applies as a guide.

*~*~* I do it a little differently and pour my batter first and quickly work the bacon strip into the strip of batter and top the bacon with a bit more batter to ensure the bacon is completely encased in the pancake. *~*~*

Serve immediately with butter and maple syrup and some fresh fruit with a nice dip!  Enjoy!!!