Bacon Pancakes
Ingredients
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons butter melted
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 8 slices thin cut bacon
Instructions
- In a large frying pan on a medium setting, fry the bacon until browned – a few minutes on each side. You can also bake your bacon as I do. You can pour the slightly cooled (NOT hot!) bacon fat into a heat proof container and use that to cook the pancakes in, if desired, for additional bacon flavor.
- Transfer the bacon to a plate lined with paper towels to soak up any excess fat and cool slightly.
- Chop the bacon into approx. ½ inch pieces. Set aside.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda and salt together.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, sugar and vanilla extract. Mix well.
- Pour the dry ingredients into the bowl with the wet ingredients and gently fold everything together until just combined. It’s ok if the mixture is a little lumpy.
- Heat a little neutral oil (or you can use some butter or some bacon fat as previously discussed) in a large frying pan on a medium setting. Wait until the pan is hot before adding the batter.
- Scoop approximately 1/4 cup of the pancake batter into the pan. While the batter is still wet, place bacon pieces all over the top of the pancake. Cook until browned on the bottom and bubbles are starting to appear all over the surface – about 3 minutes. Flip and cook for another 2-3 minutes on the other side.
- Repeat with the remaining batter. You can fry 2-3 pancakes at a time in the pan to save time.
- Serve with maple syrup, butter, fresh berries or your alternative toppings of choice.