When I first met TJ I think I might have only watched one or two football games a year, if that. But when we started dating football basically became a requirement. TJ loves football–he loves the Browns (I know, poor TJ)–and he absolutely is watching every Browns game, every Sunday. It is his lifeblood and as his girlfriend I became his faithful sidekick on the couch each week.
Since then I’ve really grown to enjoy football. Really though, I love the atmosphere of football. I love team spirit, hanging out with friends, drinking beer and most importantly, making food for all the hungry men. Originally I started cooking during football games purely to kill some time, but once I started cooking during games it became a labor of love. I love feeding my boys!
So TJ and I came up with this recipe for lazy Sundays in when we’re all huddled around the TV in the living room. Immediately after we made them, they became a classic. This was an epic meal. A crazy meal. A meal named after the Browns Dawg Pound, the rowdiest section in the stadium. It is a meal for the men, and if you are like I was once and want to impress all your boyfriend’s friends, start cooking these up on game days.
Now you can just use a good ol Bisquick mix or make your own. This week I decided to make my pancakes entirely from scratch so I used Ree Drummond’s recipe for Perfect Pancakes and then added my own additions.
Dawg Pound Pancakes
Serving Size: 6-8 (Remember this is for our rowdy crowd)
*For the Pancakes if making them from scratch*
3 cups PLUS 2 Tablespoons Cake Flour
3 Tablespoons Baking Powder
2 Tablespoons Sugar
1/2 teaspoon Salt
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla Extract
4 Tablespoons Butter, Melted
Dash of Cinnamon
*Everyone needs the following*
1 package of Bacon
1 package of Breakfast Sausage
1 carton of Eggs
salt and pepper to taste
Now, fair warning, if you are making this for a big group, it will take a while. If you’d prefer, you can for sure prep the night before by making the dry pancake mix and cooking up the bacon and sausage. It helps if you’d rather see more of the game. When making it for a large crowd I have cooked the bacon and sausage in the oven, but I honestly prefer to cook them up in a frying pan.
So I always start with the bacon and sausage in separate pans. I cut them up into small pieces so that they will cook faster and fry them until they are browned. Once cooked through, transfer to a plate lined with paper towels to absorb the excess oil. Once cooled, I break up the bacon into smaller, bite size pieces. Usually the sausage is cut fine (and honestly, the boys love the bigger pieces of meat but I prefer smaller) but if you want to break the sausage up too-go for it!
Then get going on your pancake mix. If using a boxed mix, just follow the directions according to the box. If doing the Ree Drummond version (which I advise, because they are slamming) start by mixing all the dry ingredients in a large bowl. Then in a separate bowl mix together the milk, eggs and vanilla. Add the wet bowl to the dry bowl, very slowly and a little bit at a time so that the wet gets absorbed and mixed up quickly into the dry. Continue to add the wet to the dry until combined.
Do not over mix it, it should look somewhat clumpy. Believe it or not, if it looks like that you will have fluffy pancakes. So don’t touch!
Melt butter and add it to the batter, stirring it in gently. If your pancakes are still super thick you can add a bit of milk to thin it out.
As I like to say, now, the fun part!
Grease a skillet (if you are lucky to have one and honestly I should just get one) or a frying pan until it gets nice and hot. Pour your pancake batter into the pan and toss in a handful of the crumbled bacon and sausage.
When the pancake is golden brown on the bottom give it a flip. (Now start thinking about your eggs which are discussed in the next paragraph). These instantly become thick pancakes because they are now STUFFED with meat. Sometimes it is harder to cook the pancake all the way through so don’t be afraid to give it a nice pat on the top to get all the insides cooked. Place a slice of butter on top of the pancake and let it melt. When finished transfer your pancake to your plate and top with eggs. I’ve also kept an oven at 150 degrees and placed the pancakes in a pan in there if you want to keep them warm and make a whole bunch before doing the eggs. It’s all up to you.
My preferable way though is to make the eggs and the pancakes simultaneously that way everything is hot and fresh. So get another pan greased up and warmed up and throw in your eggs with some salt and pepper. I like to cook these sunny side up because they look pretty and stay gooey, but you can do over easy or really any type of eggs, but the full effect is best with some runny eggs. Let the eggs cook through and add them atop your pancakes.
Now smother in syrup and more butter if you’d like and get ready for a tasty adventure in your mouth and then about a two hour food coma while you watch the rest of that football game.
Let me know if you guys make these for your football fans and if you make any changes (Cheddar in the pancakes maybe? It’s been an idea in the back of my head for so long I should just do it one day).
Enjoy and GO BROWNS!!