Bacon Pancake Dippers
This bacon pancake recipe is the perfect weekend breakfast idea. This is a food idea the whole family will love, it's easy to make, and it's a fun idea. For this pancake recipe, the bacon is surrounded by a delicious homemade brown sugar pancake recipe. If you like finger foods you are sure to love this, you'll never look at pancakes the same again. This pancake recipe is actually pretty easy, to save time you can make the bacon in advance if you like. You could even cheat this recipe step and buy the bacon pre-cooked. Once the bacon is cooked, all you have to do is make the pancake recipe batter. For this bacon pancake recipe to work properly, you will need to make a thicker batter. And when you make these bacon pancake dippers you will learn quickly that need enough batter to cover the bacon slice. Cook the bacon pancakes on medium-low heat, flipping them just like you would a regular pancake. And then the fun part is in the dipping.
For this bacon pancake recipe, you will need bacon, all-purpose flour, baking powder, kosher salt, dark brown sugar, eggs, vanilla, milk and melted butter. You'll want to cook the bacon pancakes until the edges are set, and bubbles start to form on the top of the pancake. Flip and cook the pancake until browned. You can then serve warm, with some maple syrup to dip.
Bacon is a different thing in the US than it is in the rest of the English-speaking world, where the American-style bacon is typically referred to as fatty or streaky bacon. That's because bacon in the US is cured-and-smoked strips that are made from fatty pork belly, where as Canadian, British and Australian styles of bacon are made with lean pork loin with or without the fatback still attached and is often completely unsmoked. When it comes to curing and smoking you will find bacon that is made without any nitrates and will have a more distinctly porky flavor as opposed to a bacony flavor. The first step in making bacon is in the curing, which is treating it with salt along with other flavorings such as black pepper or maple. Sugar is almost always added during the curing phase as well. In the days before there was refrigeration, the curing of bacon was an essential step to help extend the pork's shelf-life for as long as possible by creating an environment which was unfriendly to bacterial growth. More often than not, other preserving agents used for bacon such as sodium nitrite or that of potassium nitrate are also mixed with salt during the curing step to help further prevent the growth of harmful bacteria such as clostridium botulinum. These nitrates also have the side effect of fixing the bacon's bright pink color along with providing some of that characteristic cured bacon flavor. Bacon made without nitrates will have what is considered to be a more distinctly porky flavor as opposed to being bacony. You can also cure bacon by pressing the dry cure into the meat, injecting or brining the belly, a brine directly into the bacon meat. This last method, which is a process called pumping, is the quick and dirty way of making bacon, and it is how most inexpensive supermarket bacon is typically made. A process that normally takes days and weeks is cut down to just mere hours.
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