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Place 2 cups buttermilk and 2 large eggs in a medium bowl and whisk to combine. Melt 4 tablespoons unsalted butter in the microwave or on the stovetop. Add the buttermilk mixture to the flour mixture, then add the melted butter. Stir until just combined â the batter should lumpy. Let rest 5 minutes.
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In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk room-temperature buttermilk, milk and eggs, vanilla extract and melted butter. Stir the wet mixture into the dry mixture until it's just blended, being careful not to over stir the batter. You want your batter to remain fairly thick.
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Batter will be lumpy. In a large saucepan, heat oil over medium high heat. Dip each piece of bacon into the pancake batter and add a few at a time into the hot oil. Deep fry until golden brown on all sides, remove with a slotted spoon and place on a plate lined with paper towels. Repeat until all the bacon is used.
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In a medium bowl whisk together the egg, oil, and milk. In a separate bowl whisk together the flour, salt, sugar, and baking powder. Combine the wet and dry ingredients and mix well. Finely chop 4 of the cooked strips of bacon and mix the chopped bacon into the pancake mix.
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Instructions. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. In a separate medium bowl, whisk together the milk, sour cream, egg and melted butter. Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
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1 pound thick cut applewood smoked bacon; Instructions. Heat the griddle to medium- high heat. Place strips of bacon on the hot griddle, and be careful of grease splatter. Cook for 5-7 minutes per side. Remove and place on a paper towel lined plate with foil covering the top to keep the bacon warm.
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Cook bacon for 15-20 minutes until it is crisp. Remove tray from oven, and transfer the bacon to a paper towel lined plate, to soak up the grease. Set aside. In a large bowl whisk the flour, baking powder, salt and brown sugar together. In separate bowl whisk the eggs, vanilla and milk together.
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Cook bacon, drain, set aside. Stir Bisquick, eggs and milk until blended. Transfer to squirt bottle. Heat greased griddle or skillet over medium heat. Squirt outline of about the size of bacon on heated surface. Fill in with batter. Place bacon on poured batter. Using squirt bottle, squirt batter on top of bacon. Turn when edges start dry out.
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Heat the frying pan with a bit of cooking oil. Add a thin strip of pancake batter. Place half a piece of bacon in the center and gently push down into pancake. Cook until bubbles form and begin to pop, about 1-3 minutes. Flip over and cook other side another 1-2 minutes.
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Brush the pan with bacon fat, melted butter or unflavored oil. Let it warm. Use a cookie scoop or a measuring cup to dollop the pancakes onto the preheated skillet. Sprinkle on 1-2 teaspoons of chopped bacon on top of the batter. When several bubbles form on the surface, flip the pancakes. Cook for another 1-2 minutes.
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Heat a griddle over medium heat. Ladle the pancake mix onto the griddle in the same width and length as one slice of bacon. Immediately lay one slice of bacon onto the pancake, then drizzle 1-2 teaspoons of additional pancake batter over the bacon, but do not entirely cover the strip of bacon. Cook the pancake until golden brown on one side.
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Chop the bacon into 1 inch sized pieces, set aside. In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, sour cream and eggs. Pour the wet ingredients into the dry ingredients, whisk together just until combined.
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Stir Bisquick, eggs and milk until blended. Transfer to squirt bottle. Heat greased griddle or skillet over medium heat. squirt outline of about the size of bacon on heated surface. Fill in with batter. Place bacon on poured batter. Using squirt bottle, squirt batter on top of bacon. Turn when edges start dry out.
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Then, prepare your pancake batter and put your griddle on medium heat. Ladle your pancake batter onto your cooking surface, pouring it to fit the approximate size and shape of your bacon. Then, place your cooked bacon on the pancake batter. Spoon a small amount of batter over your bacon to cover it, and flip your pancake as you usually would.
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Dredge and Cook: Take a cooled piece of bacon and gently dredge it in the pancake batter, coating both sides. Carefully place a strip of bacon in the hot skillet. Cook for about 2-3 minutes on each side until the pancake is golden brown and cooked through. Be gentle to avoid breaking the bacon, especially if it's thin and crispy.
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Squeeze, pipe, or spoon the batter in a long, thin shape, and immediately press a slice of cooked bacon into the batter. Let the pancake cook on the first side, just like making normal pancakes, and then flip the whole thing over to finish cooking on the second side. Pin It!
