I love breakfast food. However, I find myself eating it for dinner more than at breakfast time itself! But there’s nothing wrong with that, right? Right. I thought so.
I saw this recipe earlier this year and made these pancakes a few months ago, and for some reason, am not blogging about them till now. But better late than never! These pancakes are very yummy…the bacon within the pancakes is a cool change. However, if you want BIG bacon flavor, you might want to add extra. I found myself wanting a bit more – but they were still devoured : )
Maple Bacon Pancakes
2 cup of all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon sugar
2 egg, lightly beaten
2 3/4 cup buttermilk
1 1/2 tablespoon of butter
6 slices of bacon, sliced horizontally and then diced
Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.
In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked. About 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.
In a medium bowl, mix flour, baking powder, baking soda, salt and sugar. Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix. Don’t overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.
Let the batter sit for 10 minutes to thicken a bit. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter. Take a 1/4 cup of batter, dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned.
Once they’re done, put them on a plate in the warm oven until you’re ready to serve. Top with warm maple syrup and a dollop of butter.
Source: A Cozy Kitchen