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 eggs
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.
I can have breakfast for any meal! These sound delicious.
Try them & let me know! I want to try them with sausage.
Just like you. I love my breakfast and I can eat breakfast anytime of the day.
I am going to try Elvis’s stack cos it sure does look delightful.
Waffles, eggs, pancakes… All day long!! Let me know if you like them.
i live with picky eaters…no one would eat this in my house…can I come over next time your cookin’ some up?
Absolutely. So far, I still cook what I want to eat. Right now, they’re screwed and only eat a fraction of the dinners I cook. Come on over. I’ve got plenty of food.
I love breakfast, but I wish I had more time and willingness to prepare something amazing everyday!
Beautiful pictures, as usual!
Thank ya! When you find the time, go for regular pancakes. They always hit the spot.
morning…cereal house here…or instant oatmeal…but I love me some breakfast for dinner! French toast usually, but I am intrigued by bacon in the batter? How could that NOT make it better??
For some reason, it didn’t. I’m pretty sad about it. I want to slice up sausage and put it in the pancakes. That has to be good, right?
I’ve had sausage rolled into a pancake…that was tasty!
you had me at bacon.
i’m a 24hr breakfast person…it’s all good as far as I’m concerned.
can’t wait to give this a go…
Let me know what you think. Maybe I didn’t give it a decent chance.