Blueberry & Chicken Bacon Pancakes
Refresh your breakfast routine with a protein packed spin on a morning staple. Bacon, blueberries, pancakes, and maple syrup - the breakfast of champions!
Original Chicken Bacon Style (1 package)
Buttermilk Pancake Mix
1 1/2 cups blueberries
3/4 cup maple syrup
1In large non-stick skillet or griddle, cook Original Chicken Bacon Style according to package directions. Remove from skillet and cut each strip in half. Cover to keep warm.
2Prepare 1 batch pancake batter according to package directions (10-11 pancakes).
3Place 2 to 3 bacon half-strips into lightly greased skillet over medium-high heat, leaving space around for batter. Spoon batter around edge of bacon about 1-1/2-inches wide (4 cm), making sure to touch bacon edges. Cook pancakes until golden brown on bottom and small bubbles appear on the top, about 2 minutes. Flip and cook about 1 minute longer. Repeat with remaining bacon and batter.
4Serve hot, topped with blueberries and maple syrup.
To make sure your chicken is cooked through, look for an internal temperature reading of 180° F (82° C) for a whole chicken, and 165° F (74° C) for ground poultry, chicken pieces and cuts.
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