Remember these? Pancakes inspired by Welsh Crumpets. I made these fluffy, yeast risen pancakes with mashed bananas, then sprinkled in chocolate chips and coconut flakes for a bit of smooth, toasty goodness. Then I topped them with a bit of honey in place of maple syrup and some coconut flakes. The raw coconut on top adds more texture and presents a different flavor than the toasted coconut inside the pancake.

But, what if you’re not a big fan of sweet, especially in the morning?

My husband isn’t a big fan of breakfast, especially at an hour that’s reasonable for breakfast. If he had his way, we’d skip breakfast and have an early lunch at 11 or 11:30 everyday. But, I can always count on gravy to wake him up in the morning. Crumbled breakfast sausage and a roux and stock and cream smothering biscuits will almost always drag my husband to the breakfast table, even if he did just wake up.

So what’s a girl who’s not from the South, and who doesn’t love breakfast sausage, to do? Bacon gravy to the rescue! This morning, I added a bit of leftover chicken to the mix as well. And, instead of waffles or biscuits, I opted for my favorite pancakes, sans banana, coconut, and chocolate chips. I also reduced the flour content, since there wasn’t as much wet ingredient without the banana. Not so fond of pancakes? This would be just as delicious on top of potatoes, a bit of broccoli, or any other vegetable.

Bacon and Chicken Gravy

gravy doused pancake


  • 3 strips bacon, chopped into small pieces
  • 1/4 cup cooked chicken broken into small pieces
  • 1 small onion, diced
  • 1 clove garlic, minced, sliced, or crushed to your liking
  • 2 cups chicken stock
  • 1/4 – 1/2 cup cream
  • 2 tbsp flour (tapioca flour will work as well)
  • salt, pepper, and herbs to taste

Make It!

Cook the bacon on medium high eat until the grease releases. Add the onion and saute until soft. Add the garlic and herbs and saute another minute or so. Add the chicken and stir well (if the chicken is cold, allow it to heat through before moving on to the next step; you can add the chicken earlier in the process instead). Sprinkle the flour over the whole pan, and stir well. You want the flour to absorb all the beautiful fat from the bacon so it will gelatin and thicken the gravy. Give the flour a minute or so to cook, and add in the chicken stock and cream.  Stir everything well, and cook until the gravy thickens. Serve over the upgraded pancakes (or waffles, or biscuits, or broccoli, or eat it with a spoon).

bacon and chicken gravy