Is it us or is there bacon in everything these days? Not that we’re complaining! Hop on board the bacon bandwagon and whip up these Bacon and Strawberry Stuffed Pancakes for a breakfast treat that everyone will enjoy!
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
2 tablespoons sugar
Pinch of salt
1 1/2 cups skim milk (with 1 tablespoon white vinegar)
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 large eggs
6-8 bacon strips, cooked, cut into bite-size pieces
1 tablespoon canola oil (for cooking pancakes)
Extra butter for tops of pancakes
Before starting pancakes: chop strawberries, 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 then
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
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 (about 1 tablespoon) on the top of each pancake as you stack
To serve, layer with more chopped strawberries and back in between layers and
drizzle with butter and about 2 tablespoons maple syrup.
Yield: 12 pancakes
Nutrition Information: Serving size: 1 pancake Calories: 367 kcal Fat: 18 g
Saturated fat: 10 g Trans fat: 0.6 Carbohydrates: 48 g Sugar: 29 g Sodium: 299
mg Fiber: 1.6 g Protein: 6 g Cholesterol: 72 mg
Recipe and photo credit: California Strawberry Commission