Breakfast & Brunch
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| Beer and Bacon 'Mancakes'
Beer and Bacon Mancakes - pancakes just don't get any manlier than this
1 lb. Bacon
1/2 cup brown sugar
2 cups pancake mix (homemade or Bisquick style)
2 cups of your favorite beer, alcoholic or non, separated (I used Founder's - a local brewery I like. The Porter I chose is very dark, hoppy, and has undertones of coffee and chocolate. It was a great pairing with the salty bacon and sweet syrup. Guinness would work well, too, or whatever kind of beer you like.)
1 - 2 cups maple syrup (I like grade B because it's darker and sweeter, but use what you have/what you prefer)
Preheat oven to 350f.
Line a cookie sheet with foil, and set inside of that a wire rack or oven grill grate. Lay the bacon flat, in a single layer, on top of the rack and bake for 10 minutes.
Take the bacon out, and sprinkle evenly with half of the brown sugar - bake for 10 minutes more.
Remove the bacon again, and turn each piece over. Sprinkle this side with the second half of brown sugar, and bake for another 10-15 minutes, until nice and golden.
Remove from the oven and let cool completely before crumbling into pieces.
Get your griddle or skillet heating up - medium-high should do the trick.
In a large bowl, whisk together the pancake mix, 1 cup beer, and eggs. If it's too thick add more beer, too thin add more mix. Stir in the bacon.
Grease your griddle (oil, butter, shortening, spray...) and ladle/scoop/pour your batter into whatever size pancakes you want.
Cook on one side until bubbles appear on the top and the edges begin to look dry, then flip.
In a small saucepan, combine the remaining beer with 1 cup of maple syrup. Stir, and bring to a simmer. Reduce heat to low. If it's too thin, or too much beer for your taste, adjust by adding more maple syrup. If you don't want the extra layer of beer, you can skip this whole step and just warm up your maple syrup.