Smoked bacon and pancake dippers


Oftentimes I dream food. I’m sure I can taste in my sleep. Occasionally whatever I was dreaming about cooking tastes so good in the dream I have to make it for real. This was one of those times.

I awoke from my slumber thinking I had come up with the most amazing amalgamation of two world renowned breakfast staples, so was slightly disappointed when I looked online and realised that actually my American brothers and sisters cottoned on to this phenomenon a long time ago!

Crispy smoked bacon encased in fluffy American style pancake batter, sprinkled with icing sugar and dunked in maple syrup. OMGOSH, heaven on a plate. I was trying to wait until our upcoming camping trip before making these, but caved when I decided to make the batter ahead of time and freeze it ready to take with us on our jollies.

Firstly, whip up a batch of your favourite American pancake batter.  My go to recipe is here. If you’re using it right away pop it in a piping bag, or a condiment bottle as it makes it easy to shape when cooking it.


Grill some smoked streaky bacon until crisp. Then set it aside on some kitchen roll to absorb the excess fat.


Pipe long oval shapes in a greased frying pan, top with a piece of bacon and then cover the bacon in another thin layer of batter.



Cook over a low/medium heat until bubbles appear in the batter then flip over and cook the other side.

To serve sprinkle with icing sugar, and dip in warmed maple syrup.



I tripled the recipe on the link, poured the rest into a zip lock bag and will freeze it to take with us. If you lie it flat in the freezer it makes it easier to transport as it will stand up in the cooler and there will be lots of space for other meals too. Also, the bag will double as a piping bag when you come to cooking it.



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