Preheat oven to 400 degrees. Place bacon slices side by side on a wire rack on a foil-lined rimmed baking pan. Bake for 18 to 20 minutes or until bacon is crisp. Drain on paper towels and coarsely chop. Reserve 2 tbsp bacon for serving. Reduce oven temperature to 200 degrees.
Beer kicks up flavor in a big way. Sweet and fruity banana beer compliments smoky bacon and adds a complexity to pancakes.
Servings and Ingredients
|8 slice(s)||Hy-Vee double-smoked, thick-sliced bacon|
|1 c.||Hy-Vee buttermilk complete pancake and waffle mix|
|1||(11.2-oz) bottle banana bread beer, or other fruit-flavored beer|
|Hy-Vee unsalted butter, for serving|
|Hy-Vee 100% pure maple syrup, for serving|
|Hy-Vee ground cinnamon, for serving|
Things To Grab
- Medium saucepan
- Wire cooling rack
- Aluminum foil
- Rimmed sheet pan
- Paper towels
- Medium bowl
- Griddle or heavy skillet
Stir together the pancake mix and 3/4 cup beer in a medium bowl; reserve remaining beer for another use. (Batter should be lumpy.) Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or heavy skillet. Top with some bacon. Cook over medium heat for 2 minutes or until top bubbles and bottom is golden brown. Turn and cook for 2 minutes more. Transfer pancakes to a baking pan; keep warm in oven for up to 10 minutes. Repeat with remaining batter and bacon.
Top pancakes with butter, maple syrup, and a sprinkle of cinnamon, if desired.
Hyvee Culinary Expert TipStep up this banana and bacon pancake with a homemade Buttery Cinnamon Maple Syrup. Heat maple syrup 1/2 cup, 2 cinnamon sticks, and 3 tablespoons unsalted butter in a medium saucepan over medium-high heat. Bring to just boiling. Remove from heat and let stand for 30 minutes. Remove cinnamon sticks before serving.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 60mg
- Sodium: 900mg
- Total Carbohydrates: 72g
- Protein: 12g