Picture of Bacon Pancake Poppers

These are at deep fried bite of bacon deliciousness. They’re great finger food for breakfast (or any other meal). The sweet fluffy fried pancake batter (almost the texture of a funnel cake) is perfectly contrasted by the salty crunchy bacon center.

Ingredients:

  • 8 slices of bacon, halved
  • jelly/jam (optional)

For the pancake batter:

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 tbsp vegetable oil
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt

Cooking equipment (beyond the usual):

  • Deep fryer (or a sauce pan filled with cooking oil)
  • skewers
  • a cookie sheet

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Preheat oven to 375o

Roll each piece of bacon and pierce with a skewer. I put as many as I can on a skewer, but make sure there’s at least a half inch or so between each bacon roll so they can cook evenly.

Bake for 30-45 minutes, turning every 15 minutes or so. Watch for bacon grease overflow.

When the bacon is done to your satisfaction, remove from skewers. I find that crispy holds up better during battering and frying.

Picture of The Pancake

Beat the egg until it’s fluffy, and then add the remaining ingredients.

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 tbsp vegetable oil
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt

Picture of Jelly (Optional)
Some people really like jelly with bacon. It’s not my favorite, but my mom loves it. To add jelly, take the bacon off the skewer scoop a small spoonful of jelly into to the center.

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Heat the oil to about 335o.

Gently drop the the battered bacon into the oil, and cook until golden brown. I enjoy them with some maple syrup.

The left over batter can be poured into the oil like a funnel cake and fried to a golden brown. (Really, it tastes just like a funnel cake.)

Picture of Bacon Pancake Poppers

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