Our Family Beginnings

On Thursday, Jezebel.com picked up a story that Vintage Ads had posted.

I sent this over to the dear husband, who replied, “Sunday Morning. Our kitchen. This is happening. Be prepared.” Bacon embedded in pancakes? Our friends were inviting themselves over for brunch and hoping to taste the possible gustatory excess and certain taste bud happiness that would occur.

We went to our local supermarket, and first debated whether or not to get the maple smoked bacon, or just the straight up standard bacon. In the end we decided that the standard Smithfield bacon would be a good starter, we wanted to be purists.

After the bacon cooked down, we put the bacon on a paper lined plate to drain a bit. We also wiped down the griddle, saving a bit of bacon grease to cook the pancakes. For the pancakes, we used our favorite cookbook: America’s Test Kitchen Family Cookbook. Seriously, everything in this thing is amazing.

Once the bacon was dryish, we put it back on the griddle in preparation for the main event. Wrapping that deliciously crispy bacon in batter. To be fair, our batter isn’t as fine as the Aunt Jemima, so it doesn’t drizzle as pretty, but it makes a tasty pancake, so don’t fret.

We could have flipped them a smidge earlier, but oh, they looked so good anyway.

Finally, time to plate the tasty breakfast.

Meanwhile, Fred wanted to see what all the fuss was about. He was quite interested in the amazing smell coming from the kitchen.

What would he think of the flavor combination?

Oh yes, it’s definitely a hit. Our man cleaned his plate, as did we.

And yes, we get the irony of the lite pancake syrup. Usually we use the high-test stuff, but this was the only Aunt Jemima we had in the house…