Categories: Breakfast Main Dishes

Ingredients

• Pancakes:
• 1 3/4 cups all purpose flour
• 3 teaspoons baking powder
• 1 tablespoon sugar
• pinch of salt
• 1 1/2 cups whole milk
• 1 egg
• 3 tablespoons butter (melted, plus additional for greasing pan)
• splash lemon juice
• 1 cup bacon (cooked and crumbled)
• Toppings:
• 1 pound bacon (cooked and chopped)
• 6-8 scrambled eggs (cooked with cheddar cheese, to serve)

Directions

1. For the Pancakes:

2. Preheat oven to 350 degrees fahreniehit.

3. Place a baking rack on a sheet tray.

4. Place bacon on sheet tray, put in the oven and bake until crisp, about 20 minutes.

5. Remove from the oven and crumble when cooled.

6. Reserve the bacon drippings.

7. In a large bowl, add the flour, baking powder, sugar and salt.

8. Whisk to combine.

9. In a medium bowl, add the egg, milk butter and lemon juice whisk to combine.

10. Add the egg mixture to the dry.

11. Whisk to combine until there are no lumps.

12. Heat a griddle or large, 8-10 inch nonstick pan over medium heat.

13. Add a pat of butter or canola oil.

14. Once melted, add bits of crumbled bacon. Pour batter over bacon to form a 8-10 inch round pancake.

15. Cook until the bottom is golden brown and bubbles begin to form on the top.

16. Flip and cook until golden brown on both sides and cooked through in the middle, about 5-6 minutes total.

17. Set aside and continue with remaining batter. Set pancakes aside, keep warm.

18. Pancakes should be thin, slightly thicker than a crepe.

19. Take 8-10 inch pancake and fill with cheesy scrambled eggs, bacon and sausage.

20. Roll into burrito shape.

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