About four years ago, the Tall Boy and I started a new tradition of hosting Christmas Eve brunch…and while I was perusing through my cookbooks, I happened upon a recipe for brown sugar bacon. I thought this sounded like the best of both worlds…something “sweet” for me, while keeping the artery-clogging bacon for the Tall Boy.
Except he turned his nose up at the idea. Couldn’t even consider the idea of cooking bacon with brown sugar.
“Gross” was the term I believe he used.
I plowed ahead anyway and told him everyone else would like it, even if he didn’t.
I don’t want to say I told you so or anything, but brown sugar bacon is now a necessity every year at our brunch.
So when I saw the idea of adding it to pancakes made with beer, I thought my prayers had been answered. Pancakes for me, and still something “manly” for the Tall Boy. And don’t worry if beer’s not your thing (’cause it’s not mine, either). It really just adds a slight yeasty flavor to your cakes, and allows them to puff up nice and fluffy.
Um, yeah. I went there.
adapted from Betty Crocker
- 8 slices bacon
- approximately 1/3 cup brown sugar (I eyeballed it)
- 2 cups pancake mix
- 2 eggs
- 1 cup of beer (non-alcoholic is fine)
- Line a cookie sheet with aluminum foil and place a wire rack on top. Arrange bacon on top of rack and bake for 10 minutes at 350.
- Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Cool completely, and crumble into small pieces.
- In medium bowl, beat pancake mix, beer and eggs with whisk until blended. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.