DinnerCountPancakes & Bacon
Breakfast for dinner, and nobody complains. The bacon bakes on a sheet pan in the oven while the pancakes cook on the stovetop from a mix, so both reach the table hot. Pancakes wait in a low oven if the crowd is slow. Warm syrup and butter on top, bacon on the side, about thirty minutes in all.
30 minServes 4 as writtenStovetopAmericanContains Milk, Eggs, Wheat
Ingredients — serves 4
- Pancake mix1½ cups
- Milk1 cup
- Egg1 each
- Bacon¾ lb
- Maple syrup¼ cup
- Butter2 tbsp
How much to make for 2, 4, 6 or 8
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Pancake mix | 1½ cups | 1½ cups | 2¼ cups | 3 cups |
| Milk | 1 cup | 1 cup | 1½ cups | 2 cups |
| Egg | 1 each | 1 each | 2 each | 2 each |
| Bacon | ¾ lb | ¾ lb | 1¼ lb | 1½ lb |
| Maple syrup | ¼ cup | ¼ cup | ½ cup | ½ cup |
| Butter | 2 tbsp | 2 tbsp | 3 tbsp | 4 tbsp (½ stick) |
| The pan | Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. The batter takes whole eggs — the card is the one-egg batch (about 4 portions); keep the rest. | — | Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe that’s six rounds in the skillet instead of four — or two skillets at once; the time per round is the same. Keep the early rounds warm in a low oven. | Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 12-inch skillet. At about 2× the recipe that’s eight rounds in the skillet instead of four — or two skillets at once; the time per round is the same. Keep the early rounds warm in a low oven. |
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Steps
- Heat the oven to 400°F. Lay the bacon on a foil-lined sheet pan, not touching, and bake for 15 to 18 minutes. Check that it is browned and crisp all the way through — well past pork's 145°F safe point. Drain it on paper towels, then turn the oven down to 200°F to keep the pancakes warm later.
- While the bacon bakes, whisk the pancake mix, the milk and the egg together just until combined — lumps are fine, and overmixed batter makes tough pancakes.
- Melt a little of the butter in a large skillet over medium heat. Pour in ¼ cup of batter for each pancake and cook for about 2 minutes. Check that bubbles have popped across the top and stay open, then flip and cook 1 to 2 minutes more. Check that the second side is golden. Repeat with the rest of the batter, adding butter as needed.
- Keep the finished pancakes warm on a sheet pan in the 200°F oven if the crowd is slow. Heat the syrup in a microwave-safe cup for 20 to 30 seconds, until just warm. Serve stacked with the rest of the butter and the syrup, bacon on the side.
Good to know
- Contains Milk, Eggs, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
- 🌡 Bacon — cook until browned and crisp , a thin slice is hard to read with a thermometer, so the USDA’s test for bacon is browned and crisp (145°F is its figure for a pork cut with a thickness to read). Crisp is the test.