I'll be honest, this is the first time I haven't used a mix but I will NEVER use one again after trying it out the old fashion way. I took a simple pancake recipe from Martha Stewart and doctored it with cinnamon, nutmeg, and vanilla just like I used to with the mixes as a kid. I cooked some thick cut bacon until it was crispy, crumbled it into tiny crispy pieces, and sprinkled them on top of a just poured pancake like blueberry pancakes. This ensured that the bacon would stay as crispy as possible during cooking. Topped with a little butter and syrup, it is such a treat! No snow day required!
Adapted from Martha Stewart
3-4 slices thick cut bacon
1 cup unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup milk
3 tablespoons melted butter, cooled
1/2 teaspoon vanilla
Cook up the bacon on medium high heat. When it is dark and crispy, pull from the pan and carefully dab with a paper towel to mop up excess oil. Save the bacon fat if that's your thing (I have a tupperware in my fridge).
Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg with a whisk. In a separate bowl, combine the milk, egg, cooled melted butter, and vanilla. Fold into the dry ingredients with a spatula.
Heat a large 12 inch skillet or a griddle to medium heat and coat with either butter or a non stick spray. Use a 1/4 cup measuring cup to pour the pancakes. Top the poured cakes with crumbled crispy bacon pieces.
Cook on one side until you see bubbles, some bursting, about 1-2 minutes. Flip carefully and cook for another minute on the remaining side.
Add a little more butter or spray for each new batch of pancakes. Serve immediately with butter and syrup.