Pancakes have become a sort of Tradition in our household- though it has laxed a bit since we married and moved into our new home. It started when the one consistent day that my Husband and I had to see each other every week was Sundays. We would take turns each week cooking each other Pancakes for breakfast, and I’ll admit that some of the recipes got a little creative; it became a sort of competition to see who could come up with the most interesting Pancake, and the only prerequisite was that it also had to taste good.
Of course, there were a lot of flops… But one that didn’t flop was the Paprika-Bacon and Chocolate Pancakes; I must admit that it is still one of my favorites out of all the ones to come from this Tradition.
Parprika, Bacon, and Chocolate Pancakes
- 1 1/2 cups Flour
- 1 tbsp Baking Powder
- 1 1/4 tsp Salt
- 1 Egg
- 1 1/4 cups Milk
- 2 tbsp Paprika
- 1 tbsp Sugar
- 1 ½ tsp unsweetened Cocoa Powder
- 2-5 slices of bacon (enough to produce 3 tbsp of fat)
Heat a skillet over medium heat. While heating, Roughly dice the bacon. Add to skillet and fry until crunchy. Remove from heat and set aside to drain.
In a bowl, mix together your Flour, sugar, Salt, cocoa powder, paprika, and baking powder. Stir together well. Fold in your Egg, plus 3 tbsp of the bacon drippings. Finally, with an electric mixer, mix in your Milk a half cup at a time.
Using a combination of remaining bacon grease and melted butter, cook your pancakes by placing 1/4 to 1/4 a cup of batter in the pan (depending on size you wish to achieve), then sprinkling the top with the chopped bacon.
When all Pancakes are finished cooking, top them with maple syrup and serve.