"Pumpkin & Maple Bacon Infused Pancakes"

INGREDIENTS:

-1 Cup Whole Wheat Flour
-1/3 Cup Milk

-1 Tbsp Lite Cream Cheese
-1-2 Tbsp Brown Sugar
-1 Tbspn Vanilla Extract
-3 Tbsp Pumpkin Puree
-3-4 Thick Strips Maple Bacon
-1 Egg White
-1 Tbspn Oil
-1 Tspn Cinnamon
-1 Tspn Baking Powder
-1/2 Tspn Baking
-1/2 Tspn Salt
-1/4 Tspn Nutmeg

METHOD to the MADNESS:

-Begin by rendering fat from Bacon over Medium Heat, but leaving bacon TENDER, NOT crisp.

-Remove Bacon from heat & let cool over a plate covered w/paper towel.

-Mix all dry ingredients in one bowl & all wet ingredients in another.

-Then, Slowly mix wet ingredients into dry ingredients. Ensure well distribution of ingredients, but leave slightly lumpy.

-Once dry/wet mixed, chop Bacon into smaller portions & hand mix into pancake batter.
-pour batter over a warm pan.

-Cover pan to maintain heat / moisture consistency.

Cook on side 1 until the edges slightly brown & small bubbles appear in middle of cake.

-Flip cake & cook for 2-3min on side 2. Remove from heat & prepare to serve.

Please note… DO NOT use the spatula to PRESS DOWN on the cake… ONLY use the spatula for flipping & removing the cake in/from the pan. Let the ingredients work their magic, rise & fluff naturally.

NOW… SERVE HOT OFF THE PAN & DIG INTO THIS FANTASTIC FALL BREAKFAST!!!