(Taken with Instagram)
Maple Pancake Bacon and Egg Mini-Muffins.
- 3 Eggs
- 1 Cup of Pancake Mix
- 5 Strips of Bacon (or, in my case, Morning Star Veggie Bacon)
- 1/3 Cup of Milk
- 1 Tablespoon of Sour Cream
- 1 Tablespoon of Brown Sugar
- 1 Teaspoon of Lemon Juice
- 1 Teaspoon of Worcester Sauce
- 1 Tablespoon of Maple Syrup
- Salt/Pepper to Taste
Preheat oven to 350 degrees. Mix pancake flour, 1 egg, maple syrup, milk, and sour cream together in a large bowl. Add salt and pepper (and a pinch of brown sugar) to taste. Cook bacon in a a fucking skillet with oil or butter (I added a dash of brown sugar, maple syrup, and pepper for the hell of it). Drain bacon. In a small bowl, mix the two remaining eggs with the Worcester Sauce, lemon juice, and a dash of pepper (I used white pepper) — you’re essentially making a variation of Eggs Benedict’s Hollandaise Sauce. Using the remaining bacon grease, scramble that egg mixture in the same skillet until choppable. Let the bacon and eggs cool. Once relatively room temperature, crumble the bacon and the eggs into the pancake batter. Don’t over mix.
Get one of those greased mini-cupcake pans and pour the mixture till each cup is 2/3 full. Bake for about 10-15 minutes, or until a toothpick comes out fucking clean when you stick it into the center of a cupcake.
Cool and serve with maple syrup, butter, or a nice Hollandaise sauce.