Classic Pancake Breakfast

Classic Sliced Bacon: Keep refrigerated until ready to use. Thaw overnight under refrigeration. Pan Fry: Place bacon in an unheated skillet. Cook on medium heat, turning frequently, until desired crispness is reached. Drain on paper towels. Conventional Oven: Preheat oven to 350°F. Place bacon on a rack set over a sheet pan. Bake for about 10 minutes or until crisp. Drain on paper towels.

Pure Vermont Maple Syrup: Refrigerate after opening.

Buttermilk Pancake Mix: Shake bag before opening. Beat together 1 cup milk and 1 egg. Blend in 3 Tbs. good vegetable oil. Add 1 cup mix and stir only enough to blend; set aside to thicken. Heat electric frying pan to 400°F. Makes 10-12 pancakes.

Classic Sliced Bacon: Pork, Water, Salt, Sugar, Less than 2% of Sodium Phosphate, Maple Syrup, Sodium Erythorbate, Sodium Nitrite.
Contains no major food allergens.

Pure Vermont Maple Syrup: Pure Maple Syrup.
Contains no major food allergens.

Buttermilk Pancake Mix: Whole Wheat Flour, Corn Meal, Wheat Flour, Sweet Cream Buttermilk, Wheat Bran, Monocalcium Phosphate, Sodium Bicarbonate, Sea Salt.
Contains: Milk, Wheat.
Contains bioengineered food ingredients.