Bacon Stuffed Pancake Muffins


These things are just perfect little bites of bacony goodness.  Fun for the whole family!

IMG_20150314_104016_1

Use These…
  • 1 cup Bisquick mix
  • 1/2 cup whole milk
  • 1 egg
  • 1 tsp vanilla extract
  • 5 strips of thick-sliced bacon

 

Do This…

IMG_20150314_104038_1

  • Place a cooling rack in a baking sheet and lay the strips of bacon across the rack.
  • Set the oven to 425 degrees F and immediately put the bacon in the oven.

Don’t wait for the oven to preheat.  You want the bacon to cook while the temperature increases. This is how you always cook bacon, even if you’re frying it you want to place it in a cold skillet and then turn the heat on. Trust me, I know bacon!

IMG_20150314_104228_1

  • When the oven reaches 425 degrees, the bacon should look something like the above shot.  Take it out of the oven and place it on a cutting board.
  • Leave the oven door open for a little while to cool down a bit, then set it to 350 degrees F.

IMG_20150314_104332_1

  • While the oven cools down, slice the strips into 1 to 1 1/2 inch long slices.
While the bacon’s roasting, make the pancake batter.  The easiest way to do this is with Bisquick, but I’ll be putting my “from scratch” pancake batter recipe up later.
  • Combine the milk and egg in bowl and whisk vigorously.  You want to get some air into the batter.
  • Whisk the vanilla extract to the mixture.
  • Put the Bisquick in a large bowl and slowly stir in the milk/egg/vanilla mixture.  You want a slightly thick batter, and it doesn’t have to be perfectly smooth,  Lumps here are ok.

IMG_20150314_104656_1

  • If you don’t have a really non-stick muffin pan, prepare your pan by lightly greasing it with butter.  You’re only going to use 6 cups with the recipe above, so only grease what you need.  If your pan is really non-stick, no greasing is necessary.
  • Fill 6 of the muffin cups with your batter.  Don’t go all the way to the top, or you’re going to have a hard time getting the muffins out after they’ve baked.  I like to leave at lease a quarter inch of empty space in the cups.
  • Pour water into the remaining cups.  This keeps the muffin pan from burning, and also provides a bit of moisture in the oven during the baking process.

IMG_20150314_104907_1

  • Evenly distribute your bacon pieces into each of the cups.  You should get about 4 pieces in each one.  Stand them up vertically in the batter so thy’re sticking out the top, if you can.

IMG_20150314_112038_1

  • Put the muffins in your 350 degree F oven and bake until they’re golden brown on top.  If you slip a toothpick in the middle of one of the muffins it should come out fairly clean.
  • Serve with hot maple syrup!

IMG_20150314_112223_1

 

Bacon Stuffed Pancake Muffins

Use These…
  • 1 cup Bisquick mix
  • 1/2 cup whole milk
  • 1 egg
  • 1 tsp vanilla extract
  • 5 strips of thick-sliced bacon
Pancake Muffins
Do This…
  1. Place a cooling rack in a baking sheet and lay the strips of bacon across the rack.
  2. Set the oven to 425 degrees F and immediately put the bacon in the oven.Don’t wait for the oven to preheat.  You want the bacon to cook while the temperature increases. This is how you always cook bacon, even if you’re frying it you want to place it in a cold skillet and then turn the heat on. Trust me, I know bacon!
  3. When the oven reaches 425 degrees, the bacon should look something like the above shot.  Take it out of the oven and place it on a cutting board.
  4. Leave the oven door open for a little while to cool down a bit, then set it to 350 degrees F.
  5. While the oven cools down, slice the strips into 1 to 1 1/2 inch long slices.
While the bacon’s roasting, make the pancake batter.  The easiest way to do this is with Bisquick, but I’ll be putting my “from scratch” pancake batter recipe up later.
  1. Combine the milk and egg in bowl and whisk vigorously.  You want to get some air into the batter.
  2. Whisk the vanilla extract to the mixture.
  3. Put the Bisquick in a large bowl and slowly stir in the milk/egg/vanilla mixture.  You want a slightly thick batter, and it doesn’t have to be perfectly smooth,  Lumps here are ok.
  4. If you don’t have a really non-stick muffin pan, prepare your pan by lightly greasing it with butter.  You’re only going to use 6 cups with the recipe above, so only grease what you need.  If your pan is really non-stick, no greasing is necessary.
  5. Fill 6 of the muffin cups with your batter.  Don’t go all the way to the top, or you’re going to have a hard time getting the muffins out after they’ve baked.  I like to leave at lease a quarter inch of empty space in the cups.
  6. Pour water into the remaining cups.  This keeps the muffin pan from burning, and also provides a bit of moisture in the oven during the baking process.
  7. Evenly distribute your bacon pieces into each of the cups.  You should get about 4 pieces in each one.  Stand them up vertically in the batter so thy’re sticking out the top, if you can.
  8. Put the muffins in your 350 degree F oven and bake until they’re golden brown on top.  If you slip a toothpick in the middle of one of the muffins it should come out fairly clean.
  9. Serve with hot maple syrup!

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