📖 Instructions

1. First, prepare the bacon: Cook the bacon in a skillet over medium heat until crispy. Aim for that perfect balance of crispy and slightly chewy. Trust me, nobody wants flabby bacon on their breakfast masterpiece. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain excess grease. Crumble or chop into small pieces. I like to use kitchen shears for easy chopping; it's so much faster than using a knife. Pro tip: Save the bacon grease! You can use it to cook your eggs or add a smoky flavor to other dishes. I keep mine in a jar in the fridge.
2. Next, melt the chocolate: In a heat-safe bowl set over a pot of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the chocolate chips until smooth and glossy. Be careful not to burn the chocolate! Burnt chocolate is sad chocolate. If using a double boiler, make sure the bottom of the bowl doesn't touch the water. If microwaving, keep a close eye on it and stir frequently to prevent burning. I like to add a tablespoon of milk or cream to the chocolate to make it extra smooth and creamy. It also helps to prevent the chocolate from seizing.
3. Prepare the pancake or waffle batter: Prepare your favorite pancake or waffle batter according to the package directions or use your go-to homemade recipe. If you're feeling adventurous, add a tablespoon of cocoa powder to the batter for an extra chocolatey kick. You can also add a splash of vanilla extract or a pinch of cinnamon for added flavor. My grandmother always added a secret ingredient to her pancake batter: a tablespoon of sour cream. It makes the pancakes extra fluffy and moist. She never told anyone the recipe, but I was lucky to have been in the kitchen with her.
4. Cook the pancakes or waffles: Preheat your griddle or waffle iron according to the manufacturer's instructions. Lightly grease the surface with cooking spray or butter. Pour the batter onto the hot surface and cook until golden brown and cooked through. The edges should be crispy, and the center should be soft and fluffy. For pancakes, flip when bubbles start to form on the surface. For waffles, cook until the indicator light turns on or the waffles are golden brown and crispy. Don't overcrowd the griddle or waffle iron, or the pancakes or waffles won't cook evenly.
5. Assemble your masterpiece: Place the cooked pancakes or waffles on a plate. Drizzle generously with maple syrup. Sprinkle with crumbled bacon and melted chocolate. For an extra touch of indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream. Feel free to get creative with your toppings! Add some chopped nuts, fresh berries, or a sprinkle of sea salt for added flavor and texture. I like to add a drizzle of caramel sauce for an extra touch of sweetness.
6. Serve immediately: Dig in and enjoy your Maple Bacon Chocolate Breakfast Indulgence while it's still warm and gooey. Share with friends and family or keep it all to yourself. No judgment here! This recipe is best enjoyed fresh, but leftovers can be stored in the fridge for up to 24 hours. Reheat in the microwave or oven before serving. If you're feeling extra indulgent, you can even add a scoop of ice cream to the leftovers. After a few bites you'll think how it could be so easy!.