Upside-Down Bacon Pancake
Today’s featured recipe was sent in by Neita Rader. Neita originally found this recipe in a Taste of Home magazine, and has adapted it to make it her own. This Upside-Down Bacon Pancake is, according to Neita, a fantastic “flip-flopped breakfast” that she has prepared several times. The pancake shown in the picture above was prepared with a pancake mix prepared from the Gluten Free Mama recipe book, using an almond blend flour. Thank you, Neita. I can’t wait to try this one out!
Upside-Down Bacon Pancake
This delicious pancake is easily prepared and baked in the oven, for a surprise "flip-flopped" breakfast! The recipe can also be adapted for gluten free diets.
Ingredients
- 6 strips bacon coarsely chopped
- 1/4 cup brown sugar
- 2 cups complete buttermilk pancake mix
- 1.5 cups water
- maple syrup optional
- butter optional
Instructions
-
In a large ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon. Remove drippings, reserving 2 TBSP. Return bacon to pan with reserved drippings, sprinkle with brown sugar.
2. Combine pancake mix and water in a small bowl until just moistened. Pour into pan.
3. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
Serve warm with butter and maple syrup if desired.
Recipe Notes
I have made this with Bisquick or Gluten Free Mama's Almond Blend pancake mix. The Bisquick comes out a bit thicker, but both are very good.
