Fluffy, lemon pancakes topped with candied maple bacon with a cinnamon condensed milk drizzle! Dessert or breakfast? You decide! 🙂

Cake for breakfast! Who doesn’t love that? ME ME ME! I think it’s weird.

 

I have never been a fan of super sweet things, sometimes I think it’s because I never really had a lot of really sweet things growing up since sweets are not very popular in Chinese cuisines so I couldn’t even fathom having cake first thing in the morning.

 

In comes Terry. Whenever I ask him to make breakfast, he turns to – yup, you guessed it – pancakes. So I needed a bit of a compromise here as I love my eggs and bacon and he seems to love his cake.

 

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

My compromise was if we have pancakes I need salty elements with mine, and I’m going to also have my favourite sweet thing in the world – condensed milk. Don’t worry, for all the traditionalist out there there’s still maple syrup in there, I just combined it with the bacon.

 

You may wonder, how the heck is this less sweet than a normal pancake!? There’s sugar in more elements than just the typical maple syrup! You’re right this isn’t less sweet than an average pancake breakfast but this recipes allows me to sit there and munch on bacon all morning while Terry eats my share of the pancakes so it’s definitely not an everyday thing.

 

This is a very versatile pancake recipe, in fact you can probably replace the lemon zest for grated ginger, banana, chocolate chips etc.  Go nuts.

 

 

 

INGREDIENTS

All ingredients can be found at your local grocery store.

Pancake Ingredients

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

I decided to use condensed milk as the sweetener for the actual pancakes since we were already opening a can to make the syrup. It turns out that was a good experiment. The condensed milk gave the pancake an extra creaminess that plain sugar would not provide.

 

Candied Maple Bacon Ingredients

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

Cinnamon Condensed Milk Ingredients

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

 

 

PUTTING IT TOGETHER

Candied Maple Bacon

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

This one is quite simple to make, you just have to remember one thing – You need to put the bacon in the oven before it is pre-heated. I know weird right? I can’t tell you how many times by habit that I wait until the oven reaches up to temp. By having a pre-heated oven, I found the bacon doesn’t get nice and crispy since we are working with very high heat and it will just instantly cook in that temperature and then burn.

 

  1. Lay out parchment paper over a cookie sheet and layout the bacon 1 at a time side by side.
  2. Set the Oven to 400F (204C) and put the tray of bacon into the oven right away! Don’t wait for it to pre-heat!
  3. Set the timer to 15 minutes and wait
  4. Once the timer goes off, remove the bacon from the oven and drizzle maple syrup on it and toss it around to coat it
    Lemon Pancakes with Candied Maple Bacon & Condensed Milk
  5. Put it back into the oven for another 8 minutes or so (Oven temperatures will vary, so keep an eye on it to make sure it doesn’t burn!)
  6. Remove it from the oven and place it on a plate to cool. If you’re using parchment paper you won’t have the issue of the bacon sticking to the pan, but if you made the bacon directly on the pan or used foil and let it cool on it, it will stick to the pan, so we want to move it off before it’s glued on.
    Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

*Easy Clean Up? Yes Please!* If you hate scrubbing pans, don’t be a dummy like me and use parchment paper! I didn’t use it because I was experimenting and hoping for a crispier bacon without the parchment paper but guess what? bacon will be crispy regardless as long as you cook it long enough. 🙂

 

Can you keep your hands off before your pancakes are done? I have to admit, this was probably the best part of this recipe – and I simply could not stop snacking on it! 😀

 

Cinnamon Condensed Milk syrup

There’s nothing to this, open a can of condensed milk, add milk and cinnamon and mix away!

 

Thick & Decadent? or a Thin Drizzle?
For the syrup, you can decide how thick you want it, just add in the milk 1 teaspoon at a time and mix! No more than 2 tablespoons though! I found that if you put put more than 2 tablespoons for 1/2 a cup of condensed milk it gets too runny and watery.

 

Lemon Pancakes

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

How to Get Fluffy Pancakes?

While making pancakes, I often would get dense cakey pancake and I often thought it was because I was not putting in enough baking soda but that was not the case! The secret to fluffy pancakes is to not over mix your batter.

 

The OCD in me always wants smooth batter – but seriously don’t do it. A smooth batter will produce a chewy dry pancake, where as the lumps in the lumpy batter has air and chunks of flour bits which produces a nice fluffy (not dry) pancake. 🙂 In order to prevent myself from over mixing I tell myself I’m only allowed to fold\mix the batter 8-10 times max.

 


Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

How Do you Know When to Flip a Pancake?


Holes! When your batter starts to create bubbly holes, it’s ready to be flipped over! If you are noticing that your pancakes are too burnt before they start forming the bubbles, then you might have the heat too high – just turn it down a bit. 🙂

 

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

Lemon Pancakes with Candied Maple Bacon & Condensed Milk

 

Cake for breakfast!

Print

Lemon Pancakes with Candied Maple Bacon & Condensed Milk


  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 Pancakes
  • Category: Breakfast, Dessert
  • Cuisine: American

Description

Fluffy, lemon pancakes topped with candied maple bacon with a cinnamon condensed milk drizzle! Dessert or breakfast? You decide!


Ingredients

Candied Maple Bacon

  • 6-8 slices bacon
  • 1/4 cup maple syrup

Cinnamon Condensed Milk Syrup

  • 1/2 cup condensed milk
  • 1-2 tablespoons milk
  • 1/4 teaspoon cinnamon

Lemon Pancakes

  • 1/4 cup condensed milk
  • 1 cup milk
  • 1 egg
  • 3 tablespoon butter (melted)
  • 3 tablespoons lemon zest (approximately 2 large lemons)
  • 2 tablespoons vanilla extract
  • salt (pinch)
  • 1 1/2 cup all purpose flour
  • 3 1/2 teaspoon baking powder

Instructions

Candied Maple Bacon

  1. Lay out parchment paper over a cookie sheet and layout the bacon 1 at a time side by side.
  2. Set the Oven to 400F (204C) and put the tray of bacon into the oven right away! Don’t wait for it to pre-heat!
  3. Set the timer to 15 minutes and wait
  4. Once the timer goes off, remove the bacon from the oven and drizzle maple syrup on it and toss it around to coat it
  5. Put it back into the oven for another 8 minutes or so (Oven temperatures will vary, so keep an eye on it to make sure it doesn’t burn!)
  6. Remove it from the oven and place it on a plate to cool
  7. Once it’s cool, chop it up or rip it up by hand and set it aside if you can refrain from eating it all first! 😀

Cinnamon Condensed Milk Syrup

  1. In a small cup or bowl add in the condensed milk
  2. Add milk to it 1 teaspoon at a time, and mix. Adjust it to the thickness you enjoy more. A thicker syrup will be more decadent than the thinner one! but no more than 2 tablespoons else it thins it out too much
  3. Add in cinnamon and mix and set aside

Lemon Pancakes

  1. In a large bowl, combine the milk, condensed milk, melted butter, vanilla, lemon zest and egg and mix well. If you see small bits, don’t worry it’s probably your butter semi-solidifying from the cold milk, just means you’ll have tiny pockets of delicious butter in the pancake! (Note: make sure you put in the egg last so that the warm butter doesn’t cook the egg)
  2. In a small bowl, mix the baking powder and flour together until combined and then add it to the liquid mixture and lightly mix the batter. *IMPORTANT* In order to get fluffy pancakes, never over mix. A smooth batter will produce a chewy dry pancake, where as the lumps in the lumpy batter has air and chunks of flour bits which produces a nice fluffy (not dry) pancake. 🙂 In order to prevent myself from over mixing I tell myself I’m only allowed to mix the batter 8-10 times max.
  3. Set the stove to medium low heat and add a tablespoon of oil and let it come to temperature and then add a dollop of butter to melt.
  4. Add in 1/4 cup of pancake batter into the pan. This batter is on the thicker side so when putting it in the frying pan, use the scoop to gently shape and spread it out to a less mountain like mound if you like thinner pancakes – and yes these do rise in the pan as well!
  5. Let it cook for about 2 minutes until bubbles form. Then flip it to cook for another 1-2 minutes on the other side.
  6. Repeat steps 1-5 for each pancake.
  7. Once the pancake is all cooked, assemble a mountain for yourself, topped with chopped candied bacon and drizzle condense milk over top and enjoy! 🙂

Notes

  • *IMPORTANT* In order to get fluffy pancakes, never over mix. A smooth batter will produce a chewy dry pancake, where as the lumps in the lumpy batter has air and chunks of flour bits which produces a nice fluffy (not dry) pancake. 🙂 In order to prevent myself from over mixing I tell myself I’m only allowed to foldmix the batter 8-10 times max.
  • How do you know when to flip a pancake? Holes! When your batter starts to create bubbly holes, it’s ready to be flipped over! If you are noticing that your pancakes are too burnt before they start forming the bubbles, then you might have the heat too high – just turn it down a bit

 

YOU MAY ALSO LIKE

Share on Facebook6Share on Google+0Pin on Pinterest297Tweet about this on TwitterShare on Yummly19Share on StumbleUpon1Email this to someone

8 thoughts on “Lemon Pancakes with Candied Maple Bacon & Condensed Milk”

  1. Dang talk about a rich breakfast! Your photos look amazing and although I dont eat meat and I can imagine how delicious these are cause I used to eat bacon lol.

    1. I know right? I think cake for breakfast is absurd! haha You could probably do a salted maple nut topping in replacement of the bacon! and I think that would actually be quite awesome! :O

  2. candied maple bacon?! 😍 my mom used to do something similar with brown sugar, and it was so. good. and whoa, would have never thought to replace the lemon zest with grated ginger! sounds delicious, but i can imagine how unexpected it would be if you conveniently forgot to tell anyone eating it that there was ginger inside 😂

    1. haha that might be a fun thing to do to play a prank! however, ginger pancake with chocolate syrup doesn’t sound so bad either!

  3. That’s a womderful dish, lemon pancake can mix with bacon. Tasty.

  4. Dessert for breakfast! YAY! You had me at maple bacon. Your pictures are making me hungry for some fluffy lemony pancakes! Also, I didn’t know that you should put the bacon in the oven right away without having to preheat first! I’ll need to try that next time!

    1. Ya a few times I forgot and let the oven pre-heat and then shoved the bacon in, it doesn’t seem to cook the same since you’re putting it in such high heat right off the bat. Almost get crispy faster, instead of gradual. My rule of thumb is usually 400F, bacon goes in, 20 minute timer! 😀 but if you’re adding sugar the process is a tad bit more delicate – aka watch out for burning! haha 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *