Make a big impression when you present one family-sized bacon pancake. The brown sugar adds sweetness that complements the salty bacon. If you can fit more bacon in the skillet and want to add more, go for it! —Mindie Hilton, Susanville, California
Upside-Down Bacon Pancake
Ingredients
- 6 bacon strips, coarsely chopped
- 1/4 cup packed brown sugar
- 2 cups complete buttermilk pancake mix
- 1-1/2 cups water
- Optional: Maple syrup and butter
Directions
- In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon. Remove drippings, reserving 2 tablespoons in pan. Return bacon to pan; sprinkle with brown sugar.
- In a small bowl, combine pancake mix and water just until moistened. Pour into pan.
- Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with maple syrup and butter if desired.
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