Here’s three things about me. One, I love a hearty breakfast. I survived college by working as a waitress in a breakfast-heavy restaurant. Incidentally, I almost lost my mind in college because of said restaurant. Two, if a recipe has wacky ingredient combos, I’ll force my family to eat it at least once. My BIL still asks, “Did you hide veggies in this banana bread?” Three, I love the kitsch of Elvis. Graceland is a beautiful example of Americana. One morning in March, all three got smooshed up together. Rachael Ray’s Elvis Short Stack. Pancakes filled with bacon and bananas smeared with a peanut and maple syrup laced butter. I’m guessing that a lot of people would be disgusted by this recipe, but would also be curious. So I took one for the team.
My kids aren’t patient when it comes to breakfast. The amount of time it takes to pour cereal into a bowl is the length I get to put breakfast in front of them. Anything longer and I start to hear groggy whines. I hate groggy whines. But I figured the recipe was interesting enough to put up with it. In the end, the boys were less than satisfied and bacon infused pancakes weren’t Mark’s thing. I couldn’t force him to take a bite. I think the bacon fat mixed in with the batter was a little too much. Yes, dear readers, bacon fat doesn’t make the world better. I wish the salty bacon married with the sweet syrup a little more. The butter was delicious and I saved the extra for regular pancakes. If you know a huge Elvis fan, it might be a fun dish to serve them. Next weekend, I’m sticking to cereal. Or normal pancakes with a side of bacon.
Elvis Short Stacks
Rachel Ray March 2012
6 slices of bacon
1/4 C. plus 2 T. of salted roasted peanuts
4 T. unsalted butter
2 1/2 T. maple syrup, plus more for serving
1 1/2 C. of flour
1/2 t. baking soda
1/4 t. salt
1 C. Plain yogurt
2 small bananas, cut into tiny pieces
In a large skillet, cook the bacon until crisp. Drain and reserve 2 T. of the fat. When cool, crumble the bacon.
Use a food processor to coarsely chop the peanuts. Reserve 2 T., then finely chop the remaining nuts. Add the butter and 1 1/2t. of maple syrup. Puree. Set aside.
In a large bowl, whisk the flour, baking soda, and salt. Make a well in the center; whisk the yogurt, eggs, 1/2 C. water, 2 T. syrup, and reserved bacon fact until smooth. Fold in the bananas and bacon.
Heat a skillet over medium heat and lightly grease it. Drop 1/3 C. of batter onto the skillet. Cook until the surface bubbles about 3 minutes. Flip and cook until golden, 1 minute. Transfer to plate and keep warm.
Spread some of the peanut butter, drizzle with more syrup, and sprinkle peanuts.
Channel the King.