Updated: Mar 6, 2020
The Texan Recipe
slightly adapted from Betty Crocker
* Yields: 6 pancakes total ( 2 servings of 3 pancakes each)
Maple-Peanut Butter Syrup
3 tablespoons of HEB peanut butter
1 tbsp butter
1/2 cup maple syrup Pancakes
1 cup Original HEB Pancake mix 3/8 cup milk 1/8 cup maple syrup 1 egg 1/4 cup cooked and crumbled bacon
Using the syrup of your choice, in a small microwave-safe bowl, beat peanut butter and butter with a mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed. Heat in the microwave to warm the syrup.
Heat a nonstick 12-inch skillet over medium-low heat.
In a bowl, stir all the pancake ingredients except the bacon with a whisk or fork until blended
For each pancake, pour 1/4 cup batter onto the hot skillet. After placing batter down on the skillet, place medium-cooked bacon on top of the batter, and cover the bacon with batter. Cook 2 or 3 minutes or until edges are dry and batter starts to bubble. Turn, cook other side until golden brown. Serve pancakes with syrup.