Strawberry Shortcake Pancake Breakfast In Bed Bacon Egg Cups Servings: 4-6INGREDIENTS6 slices bacon6 eggs Salt, to tastePepper, to taste¼ cup cheddar cheese, shredded Chives Special Equipment:Muffin tinPREPARATIONPreheat the oven to 400°F/200°C.Place the slices of bacon in the muffin tin wrapping in a circle. Bake the bacon for 10 minutes. Crack one egg into each of the cups and sprinkle with salt, pepper, and cheddar cheese. Bake again for another 10 minutes or until egg yolk is at desired consistency. Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives and enjoy! Strawberry Shortcake Pancakes Servings: 4-6IngredientsStrawberry Syrup:2 cups strawberries, quartered1 cup water1 cup sugar 1 tablespoon cornstarch, optional1 tablespoon water, optional Buttermilk Pancakes:1 egg 3 tablespoons butter, melted 1½ cups buttermilk 1½ cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda ⅛ teaspoon salt ButterWhipped cream, optional PREPARATIONIn a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil. Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside. In a medium bowl, mix together the wet ingredients.In a large bowl, mix together the dry ingredients. Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix! Heat 1 tablespoon of butter on a skillet over medium heat. Add ½ cup of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside. Stack the pancakes and top with strawberry syrup and a dollop of whipped cream Enjoy!