Bacon Blueberry Pancakes
Over this past Labor Day Holiday my husband and I spent the day out in the beautiful Columbia River Gorge. We took a cruise on the Stern-wheeler paddle boat, drove passed Multnomah Falls then drove by the famous View Point Inn from the Twilight movie. After we left the View Point I saw a road side fruit stand that was selling locally grown blueberries and I knew immediately that I wanted pancakes. Of course there is nothing better with fresh blueberry pancakes than fresh homemade blueberry syrup with a side of bacon...my mouth is drooling all over again. Of course you know us; we couldn't just serve bacon on the side like most people, and no we had to cook it into the pancakes. This was the best pancake so far that I have had in my life yet.
Instructions
- 1
In a mixing bowl combine the Bisquick, milk, eggs, sugar, baking powder and vanilla. Mix well until fully combines, then carefully stir in the berries. Set aside the batter and heat your electric griddle.
- 2
In the meantime, make the berry sauce, in a medium sized pot mix the sugar, water and berries. Cook over high heat and boil for about 15 minutes, after boiling turn the heat down to medium high and using a potato masher break up some of the berries to make a chunky sauce.
- 3
Using the water and corn starch make slurry to thicken the sauce to the consistency you would like. Once you have reached your desired thickness for the sauce turn it down to warm while you cook the pancakes.
- 4
Spray the hot griddle with some cooking spray, lay down a piece of bacon onto the griddle (we cooked 3 at a time). Ladle some batter over the bacon and cook the pancakes until the edges are dry and ready to turn once golden on the bottom.
- 5
Flip the pancakes and cook the other side, serve the hot bacon blueberry pancakes with a drizzle of the fresh hot homemade blueberry sauce and watch as your family makes them disappear faster than you can make them.