An Even Better Way to Make Bacon
Picture this: You’re in huge rush or battling a fierce, level-5 hangover. In through the kitchen window flies a globally recognized chef. He’s in a hat! He’s in an apron! He’s got a spatula, held high like a beacon of hope!
Welcome to Hurried or Hungover, in which we ask chefs to come to our culinary rescue when time is tight or brain cells are scarce. We can’t actually send them through your window like superheroes, but we’ve requested that they keep the ingredients to common items that most of us already have at home.
Dish: Pancake-Battered Bacon Strips
Best when: Hurried
Inside the Park Hyatt’s elegant Back Room at One57, chef Chad Brauze plates up beautiful, sophisticated creations from duck confit to seared foie gras. The guy has chops. He’s a Culinary Institute of America alumnus who began his career at Daniel Boulud’s Daniel, then worked a series of apprenticeships in Michelin-starred kitchens in Paris before a stint at Thomas Keller’s Per Se.
These days, when not at the Back Room, he’s just an average guy in love with bacon. And pancakes. And creating crazy-awesome strips of pancake-battered bacon.
The next time your kids (or your stomach) are screaming for breakfast, consider this pro play.
What you’ll need:
12 slices of thick-cut bacon
1 box of Aunt Jemima or Bisquick pancake mix
½ stick of butter
How to make it:
Heat the oven to 350 degrees. Line a pan with aluminum foil and lay out the bacon strips. Bake until crispy, about 18 to 20 minutes. (Pro tip: You can use this time to do other morning prep, like showering.) Mix up the pancake mix according to the instructions on the box. Set the cooked bacon on paper towels and blot to remove the excess grease. Heat a Teflon pan over medium-high heat, and melt the butter in the pan. Coat each strip of bacon in the pancake batter, careful not to break the strips, and then lay them in the pan. Cook until brown, flip, and cook the other side. Plate and smother the ever-loving-life out of them in maple syrup.