Burly Man Cakes For That Special Guy
Updated: Jun 25, 2019
Did he take the trash out on time finally? Mow the lawn before the neighbors started whispering? Or did he just make you feel really...special? Time for Mancakes...
8 slices bacon
⅓ cup packed brown sugar
1 teaspoon vegetable oil, or as needed
1 ½ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons baking powder
10 fluid ounces dad’s favorite beer, or more if needed
3 tablespoons unsalted butter, melted
½ teaspoon salt
½ teaspoon vanilla extract
Preheat oven to 350. Line a baking sheet with foil. Place a wire rack on top of baking sheet; place bacon strips on wire rack.
Bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. Return to oven and bake 10 more minutes. Remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Remove bacon, let cool, and crumble into small pieces.
Lightly grease a griddle or skillet with oil and place over medium-high heat.
Whisk flour, white sugar, and baking powder in a large bowl; in a separate bowl, whisk beer, melted butter, salt, and vanilla extract. Stir the liquid ingredients into the flour mixture to make a smooth batter.
Stir candied bacon pieces into the batter, but taste one first. YUM.
Pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 3 minutes; flip it and cook until golden brown and the center is set, 5 more minutes or so.
Serve with butter and syrup, perhaps some whipped cream.
These are not the flat, crepe-like pancakes I usually like to make - they’re more like a thicker, heartier Johnnycake, very filling.
I was told recently by someone that their friend likes my column but doesn’t like that I use so much butter and cream. I think she has me confused with Julia Child - which I will take as a compliment. In fact, the opposite is true. I’ve worried that I publish recipes that are, with the exception of special occasions and holidays (like this one), tending too much toward the meatless and vegetable-heavy end of things. But as I’ve said before, that tends to be how I cook these days.
I’d love to hear your thoughts on the types of dishes that I provide, and if you have thoughts about others you’d like to see. Please email me at NewCastleWeekly@aol.com and let me know, if you have a moment. Your feedback would be most appreciated.
As Julia used to say, “Bon Appétit!"