As we near the end of another tough week of COVID-19 Lockdown, if your kitchen looks like mine, you may be nearing the end of your groceries and it most likely is time for yet another grocery store run. Ugh. I know I’m definitely not going to the store today, so I got creative and decided to make breakfast food for dinner.

From the Fridge: Turkey bacon, milk

From the Pantry: baking powder, flour, salt, vanilla, white sugar

For turkey bacon 

Preheat oven 425°F

Line baking sheet with foil (to catch drippings)

Place cooking rack on top of foiled baking sheet 

Lay bacon flat on top of backing sheet 

Place cooling rack with bacon directly on top of  foiled baking sheet 

Bake in oven for 20 mins. 

For extra crispy bacon, add 10 more mins 

Remove bacon from oven and onto plate lined with paper towel and let drain. 

For pancakes:

1 1/2cups of AP flour 

3 1/2 tsp baking powder 

1 tsp salt 

1 TBSP sugar 

1 1/4 cup milk

1 egg

3 TBSP melted butter 

Sift together the flour, baking powder, sugar and salt.

In a small bowl, separate the egg white from egg yolk. 

In a large bowl, add the egg yolk, milk, and melted butter. Mix until smooth.

Beat the egg white with a fork and aerate for about a min. Add into wet mixture. 

Mix wet and dry together ingredients. Transfer to a bowl with a spout or measuring cup for easy pouring.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour about 1/4 cup of batter into pan or onto griddle.

Brown on both sides and serve hot.

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