Bacony baked blueberry ginger pancake
This technique makes fluffy, crispy pancakes that you don't have to flip. The bottom is crispy from the bacon fat and easy to lift out of the pan. Any pancake mix can be used. For this, I used a standard mix with blueberries, ground flaxseed, and ginger added.
Preheat oven to 400 degrees. Pour your batter into a greased nonstick frying pan. (I used a Lodge cast-iron skillet.) Line the sides of the pan with bacon just above the batter. Bake for 15 minutes. With a spatula, peel a few inches around the edge of the pancake to loosen it, then slide the spatula underneath and lift it out and onto the plate. Then butter and syrup it.