Pancake dippers! I saw this recipe on Lady’s site and couldn’t wait to have the grandkids over and try them. Then I re-thought that and decided I better make them ahead, freeze them, invite the kids for an overnight stay, and microwave them in the morning. I’m not a “cook in the morning” kinda gal. I will, however, heat anything in the microwave.
The recipe called for pre-packaged pancake mix, but I have a better buttermilk pancake recipe from scratch that I got from Martha Stewart. I find it so fast to make the mix, why bother with a box mix? Your choice. I also decided that since we were talking younger kids, they should be half a strip of bacon in length rather than a full strip. We don’t want the syrup to fly too far because the dippers are the size of batons!
I mixed up the pancake batter then realized I needed to get the bacon fried first. Oops. I used my largest non-stick skillet and fried the bacon, turning it as it fried until it was crispy and browned. I cut the bacon in half, wanting shorter dippers. I laid the crispy strips on paper toweling when they were done.
I poured the pancake batter into my pancake squeeze bottle. When my oiled griddle was heated I squirted a line of batter the length of a piece of the bacon, then realized my bottle had WAY too big a hole. I had a large mess already. This wasn’t a nice, thin strip. It was a big blob.
I quickly found another bottle, cut the top off that bottle to make the hole slightly larger, and started over. I laid a length of batter out on the hot griddle, laid the bacon on top, then squirted batter over the bacon to cover it. This worked way better! This was fun! I let the first side fry until it was golden, then flipped it and let the other side cook. When it was also golden brown I was ready to sample.
The picture on the website I got the idea from showed little jelly jars with syrup in them. I use the half pint jars often for desserts and fun foods, so I was thrilled with that idea. I poured an inch or so of syrup into the jar and dipped my pancake stick. Yummy! This idea really works! Even if the kids weren’t thrilled with the idea, I could forsee eating these ALOT!
I made several more dippers, using up all of the strips of bacon I’d fried and let the pancake sticks cool on a plate. The more I made, the better I got at judging the size and flipping. Those long pancakes don’t flip really easily with a regular spatula. But I got better at it with a little practice. When all the dippers were done, I spread them out on a small sheet pan between layers of plastic and froze them. A few hours later I put them into a couple of zippered freezer bags and was ready for my sleepover!
The kids are going to be happy munching on them as they watch cartoons on the kitchen television (you can do that at Grandma’s house). I am going to love the ease of having breakfast ready with one eye open. I must freeze a bunch of these in portions for myself on mornings when I want a little pancake goodness with my bacon. They really were fast to make once I got my groove, and was using the right bottle.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk just to combine. Batter should have small to medium lumps.
Cut package of bacon in half and cook the half strips until crispy. Set aside.
Pour pancake batter into a squeeze bottle with a hole about a 1/2 inch across. Cut larger if necessary.
Heat pancake griddle or large skillet.
Squirt batter in a long oval shape a little longer and wider than the bacon and place a slice of cooked bacon in the center.
Press bacon into the batter. Cover bacon with more batter.
Fry until golden brown; flip and fry second side until golden. Serve warm with syrup.