Last night we had breakfast for dinner in the form of classic pancakes and bacon. It was delicious! When my kids were little, every Monday night I would make pancakes as well as eggs.

I loved it because it was a nice predictable way to start the week and it was easy to keep all the ingredients in the house. Now that we’re retired, Mr. G.Q. prefers pancakes so that’s what I made.

I started the meal by frying the bacon in a non-stick skillet on low heat. I find by cooking the bacon on low, it doesn’t splatter as much and is less likely to burn.

We buy real 100 % maple syrup from Costco and keep it in the fridge once it’s opened. I pour the syrup into a ceramic pitcher and heat it up in the microwave on low. I also put some butter in another pitcher and nuke it until it’s melted. Be careful to heat this up on low as well to avoid a microwave mess!

Classic Pancakes and Bacon

Mr. G.Q. likes the original Aunt Jemima pancake mix. I add oil, and egg, milk to make a batter. I leave the batter a bit lumpy so as to avoid tough pancakes.

I prefer the whole wheat version and also add the same oil, milk and egg, just in slightly different amounts as noted on the box directions. In addition, I add a teaspoon of cinnamon to the batter. For both types of pancakes I melt butter on a griddle over medium heat. Once the pan is hot, I ladle out the batter and make the pancakes. I wait for little bubbles to appear on the top of each pancake before flipping them over.

Here you see the feast! The pancakes are browned to perfection as is the bacon. The syrup and butter pitchers are standing by for their turns. Yum!

With me cooking EVERY night, I’m delighted to have a straightforward simple meal like this every so often. Let me know if you have other “go-to” meals you like to make, especially during this crazy pandemic time.

Happy breakfasting for dinner!