Breakfast is said to be the most important meal of the day.  It lays a solid nutritional foundation for your body to run on, gives you much needed energy and keeps you satiated until lunch.  I’ve never really been a fan of it, aside from the bacon part that is.  In my opinion no other meal of the day desperately needs bacon to redeem it as much as breakfast.  Without it you have the choice of bland oatmeal, cold cereal or eggs that are either overcooked or a food safety hazard.  So when it comes time for breakfast I want bacon and I want as much of it as I can get.

One of my favorite recipes I discovered out of necessity.  While making pancakes, plain old boring pancakes, I found I was out of butter and out of vegetable oil.  Fat of some sort was needed to keep the pancakes from sticking and after narrowing my options to extra virgin olive oil and bacon fat I made the only logical choice and cooked my pancakes in the bacon fat.  Cooked may not be the right word.  There was enough bacon fat in the pan so what I was having was closer to deep fried pancakes.  The result was incredible and over time I have come to add crumbled bacon into the pancake batter as well to maximize the effect.

I am aware that frying pancakes in bacon fat may not be the healthiest option.  In a case like this where I want the bacon taste and not the bacon calories, flavors can be very useful.  A dry bacon flavor can easily be blended into the dry pancake mix and still give the finished product the great bacon flavor we are all looking for at breakfast.  The simple addition of bacon flavor powder can transport your boring pancakes from the dregs of breakfast drudgery to the epitome of bacon glory.

Now that’s what I call breakfast.