Banana & Bacon Pancakes you like

Banana & Bacon Pancakes   you like: When I placed one of these babies down, he stated to the front of the w best British Pipe: "bloody hell!"The pancake is awesome! "(" Bloody hell "-or more, the" bwoody "ell is one of the most entertaining of Harry Potter, Ron Weasley as imitations of influences to say", as if it were a six-year-old might offer the most natural narration.)

Club Club girls have their community Cookbook launched this weekend. When I went to their photos, Lisa tells about a contribution to the book, banana pancakes and Bacon, he had in Chicago (or New York? where cold and food-centric), who blew him away and inspired him to do so when he returned home. Of course when it comes to writing down recipes, it is rather difficult, as it tends to be when you always wing it.

"You just made pancakes really she says I 'm" bacon and banana and. "

And so I have. Bacon, chopped bananas switched the pureed bananas in the dough, which already (one black in the freezer, so additional stunts and have mashable) penetration. Bonus: you can then patties in bacon cooking, if dribings is so inclined.

Banana & Bacon Pancakes

    6 slices bacon, chopped
    2 cups all-purpose flour (or use half whole wheat, half all-purpose)
    2 Tbsp. brown sugar
    2 tsp. baking powder
    1/4 tsp. salt
    1 large egg
    2 Tbsp. melted butter or oil
    1 very ripe banana, mashed
    1 ripe banana, chopped

    In a heavy skillet, cook the bacon over medium-high heat until crisp; drain off almost all the drippings (keep them in a small dish) and set aside.

    In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the milk, egg and oil. Add it to the dry ingredients along with the overripe mashed banana; stir just until combined. Stir in the cooked bacon and chopped banana.

    Warm the skillet up again. (The great thing about cooking the bacon first is that it sort of gets the skillet going, so that the pancakes cook perfectly from the very first go.) If you like, add a bit of canola oil and swirl it around the pan. Ladle in some batter and cook over medium-low heat until the edges look dry and bubbles begin to pop on the surface. Use a thin, flat spatula to flip the pancakes over and cook them for another minute, until they are golden on the other side.

    Repeat with the remaining batter. If you need to keep the finished pancakes warm, keep them uncovered on a plate in a 200ºF oven. Makes about 8 pancakes.