Instructables

Bacon Pancake Poppers

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Picture of Bacon Pancake Poppers
These are at deep fried bite of bacon heaven, and great finger food for breakfast (or any other meal). They are a lot more light and fluffy than you might think.You get the nice sweet fluffy batter coating with the salty bacony crunch!
 
 
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Step 1: You Will Need...

Picture of You Will Need...
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-Bacon (of course)

This batch of pancake batter will make approximately sixteen half slices of bacon.

For the batter...

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 tablespoons vegetable or canola oil
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Don't worry about having extra batter, it makes a great funnel cake.
  • jelly (optional)

My mom loves bacon and jelly, so when I make them for her I insert jelly.


You also need...
  • a deep fryer (or just a sauce pan)
  • canola (or other oil) for deep frying
  • skewers
  • a cookie sheet

Step 2: The Bacon

Picture of The Bacon
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Main ingredient, BACON!

Begin by preheating your oven to 375o

Cut eight slices of bacon (or however many your making) in half.

Next, roll and stick on the skewer. You don't want them touching because they don't cook evenly if they are touching.

Put them in the oven for 30-45 minutes, turning them over about every 15 minutes. If the pan is over flowing with grease, take it out and pour off the excess grease.

When the bacon is done remove from skewers.

Step 3: The Pancake

Picture of The Pancake
Beat the egg until it is fluffy.

Add other ingredients, and stir until smooth.
  • 1 egg
  • 1 cup flour
  •  3/4 cup milk
  •  2 tablespoons vegetable or canola oil
  •  2 tablespoons sugar
  •  1 tablespoon baking powder
  •  1/2 teaspoon salt
imafink1 year ago
One of my family's favorite appetizers is to stuff a date with cream cheese, wrap with half a slice of bacon, stick with a toothpick, then bake. I think I could easily omit the cream cheese (for this application only), use a skewer instead of a toothpick, and bake 2 or 3 bacon-date bundles per skewer (depending on size/ depth of deep-fryer). Once baked, let cool before dipping in batter and deep-fry.

The date is sweet and will get melty like jelly, but no need to unroll, mess with a filling, reroll, or even remove from skewer- just serve skewers like sish-kebabs.

Another option for filling is brownsugar-dusted pineapple chunks.

Even though it's more work cleaning, I don't line my pans when baking bacon so I can easily pour and save the bacon fat for later use.
ttaylor102 years ago
You could use a cookie rack or a baking pan just wide enough that all the skewers sit on the edges, allowing the bacon to hang above the bottom and out of the grease, also you will not need to drain any of the grease off. :)
Also to Momghoti you can always recycle the aluminum foil.
Dread_Neck2 years ago
2 eggs?
HamenChips2 years ago
I should make one of this but i'm going to use hotdogs. Thanks for the great recipe!
suayres2 years ago
If you were to replace the sugar in the recipe with (real) maple syrup and cut back a bit on the milk, you would lightly flavor your poppers with sublime maple joy.
SageMinto2 years ago
There wasn't any bacon in the house unfortunately...but I did use slices of smoked beef sausage. The end result is delicious! :D
The batter is very light, and slightly sweet with a crunch.

I used the remaining batter as funnel cakes suggested. ;d

Once there is bacon in the house I will use that next time.

Thank you for the recipe!
These are... something else. These are... delicious. I want to give them smooches.
Update: Apparently my maple syrup had begun to ferment when I had these, but I didn't notice. It's a true indicator of how great these are that I did not notice my maple syrup was expired!
lindsey1233 years ago
A "mom" secret when making pancake batter is to add a little vanilla to the batter(home made or pre-made from store). Also if you whip the egg whites and fold them into the batter you get the fluffiest pancakes Ever . These sound great, I can't wait to make them
as much fun to make as they are to eat!
nav_lexy3 years ago
ohhhh. or cream cheese and jelly.... yummy
(drools)
Dartssnake3 years ago
Just a thought...in order to maintain the original structural integrity of the bacon cooked onto the skewers, you could take a hint from doughnut makers and use a pastry bag to fill up each bacon roll with your favorite gooey addition. Anybody who does not have a pastry bag need not fret...put your jelly in a zipper lock baggie, and snip off a corner and voila! Pastry bag!
PaleoPunk (author)  Dartssnake3 years ago
Excellent suggestion! Thanks for posting the pastry bag idea. I think I'll have to edit my instructable now...
firefly683 years ago
Oh my! I am going to try these with following changes: use water and 2-4 Tbls of real maple syrup to total 3/4C, 1/3C powdered milk, and eliminate the liquid milk. I'll follow apeal's suggestion about fat attracting fat (I didn't know that), ditch the oil and use two egg whites instead of one egg. Some other possibilities are jalapenos, banana chunks, cheese (cheddar, blue, swiss), onion... Do these reheat in a hot oven pretty well? They'd be a great party food.
PaleoPunk (author)  firefly683 years ago
Other fillings do sound very delicious... I haven't tried reheating yet, there haven't been any left to reheat.
(removed by author or community request)
Not sure how overmixing creates gluten???? If there is gluten in the product from the start it is not caused by over mixing.....
There will always be /some/ gluten from the mixing process. But the more you mix it, the more gluten is produced. Which is why we knead bread - in bread you WANT the gluten to form. In pancakes, you do not.

In short, gluten is formed by the mixing process. Wikipedia has a pretty good entry on it: http://en.wikipedia.org/wiki/Gluten#Bread_products
Sparkyrob Peale3 years ago
The Gluten is always there. Wiki says "Kneading promotes the formation of gluten strands and cross-links" Meaning that the more you work it the more chewy it will be. If you want gluten free, you have to buy "gluten free" or Rice flour, or something else that is already gluten free.
Peale Sparkyrob3 years ago
The issue of gluten being there isn't the issue; it's the chewiness. No one wants tough, rubbery pancakes or pancake poppers. Hence the desire to not over-stir.
PaleoPunk (author)  DELETED_apeale3 years ago
Thanks for posting this recipe suggestions! I will most certainly try this next time I make Bacon Pancake Poppers.
Peale PaleoPunk3 years ago
It definitely makes them lighter and fluffier.
Nice comment. And why aren't the types of people who can invent stuff like this running for President?
Peale hogey743 years ago
When I turned 35 I swore I was going to run for president. I was going to be JUST over the wire in terms of eligibility.

Yeah...then life got in the way. Not that I would have won (probably) but it would have been neat to have been on the ballot.
manaekeola3 years ago
Bacon Pancake Poppers + My Stomach = EPIC WIN

Great Instructable!! XP
LauraBelle3 years ago
Wondering if you could use the precooked bacon? I buy Hormel brand from Costco and it only needs to be microwaved for a minute yet would be soft to roll if just thawed in the fridge. I think I'm going to try this!! Great post!! ♥
LauraBelle, you can make your own precooked bacon very easily by baking it in the oven on a cookie sheet as Paleo suggests. Use tin foil or parchment, or spray Pam very liberally. Slightly overlap the pieces and a whole pound will fit; they will separate as they shrink. I've never used skewers, never had trouble with excessive curling. I have used a rack, but I like the results without one better, as it's more like frying in a pan. Undercook it a little and then store in the fridge sandwiched between layers of paper towels; it will keep for about a week. Microwave wrapped in a paper towel very briefly, ~10-15 seconds, or fry gently in a pan.
firefly683 years ago
PaleoPunk, I did not read all the way to the end so I didn't realize you dip them in maple syrup. I see we are on the same wavelength! My apologies.
Hey those are Samoan pan-ke-ke! with bacon, of course...
minney533 years ago
These are also possible with a danish pan called and aebleskiver (apple pancake)pan. Uses far less oil and gives you more options for fillings. There is an as seen on tv version called pancake puffs. They are pans with 6hemispherical depressions you put the dough in, Uses buterr or olive oil to fry em up beautifully. only takes learning to flip them to make lovely little apple shaped, bacon -filled pancakes.
PaleoPunk (author)  minney533 years ago
That sounds good, and a little healthier.
I'll second minney53's post. Get yourself a cast iron aebleskiever pan from Lodge (only remaining American cast iron foundry) and make up these delicious Danish :"pancake puffs" with or without bacon.
MsJaxFla3 years ago
Oh my, I have to try these also. And I can feel my arteries clogging just reading this and the other bacon one I read.... caramelized Teriyaki Bacon...... oh my save me please? I know I will love these as well as the other one...... sigh.
Momghoti3 years ago
Yes, they stay nice looking but I don't think aluminum foil is environmentally friendly.
holy cow! if you use foil on your pans they stay nice looking!
egypt20323 years ago
Bacon ROCKS! I feel an epic meal time moment coming on.....
tr0g3 years ago
When I'm doing bacon in the oven, I use a cookie rack to keep the bacon above the grease that collects in the jelly roll pan.
Bacon. Food Of The Gods.

I'd wear bacon as underwear if I could.

XD
funnyfoo03 years ago
hmmm call them popplers :D
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