Mod Mondays celebrate the the vintage flair that encompassed kitchens in the late 50′s, 1960′s and early 1970′s. From the mod designs of Vera Neumann to the fabulous enamelware by Cathrineholm to the wacky and a little crazy recipes that filled magazines such as McCalls. Flavorstitch will features recipes, art, design and style from the Mod era every Monday.
This week focuses on an old Aunt Jemima ad found online at Flickr (thanks Sputnik for the link). While I realize that we might possibly be at the end of the bacon frenzy that gripped us in 2010, I still adore it and crave it. This recipe would be perfect.
What could go wrong with bacon, pancakes & maple syrup?
Applegate bacon which is nitrate free is my favorite bacon of choice. It’s also marked gluten free which is a plus for me. If you are local to Sonoma County then you may want to try Black Pig bacon which is available at Oliver’s Market.
To start the recipe, I cook the bacon in a large enamel skillet. Once it is cooked, I place it in the oven set to 200 degrees to keep warm while I prepare the pancake batter. The scent of bacon in the kitchen keeps me energy levels high.
Next I mix up some Pamela’s Baking & Pancake Mix or mix of your choice. I doubled the regular pancake recipe on the package and it was nearly a perfect amount of batter for one package of bacon.
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I placed the cooked bacon on my cast iron skillet (vintage Griswold) under a medium heat. Carefully, I ladled pancake mixture over the bacon making sure the bacon covered all sides.
When you take that first bite, unsure of what to expect you’ll be surprised at how the saltiness of the bacon, the nutty texture of the pancake and the sweetness of the syrup create a complimentary sensation in your mouth. You’ll be reaching for another one before you know it.
It was so “eyes rolling to the side of my head” good. It was equally a favorite with my two children who kept sputtering out “yum” between mouthfuls.