It might sound odd to combine the breakfast staples pancakes and bacon, but it actually works. The salty and smoky bacon complements the sweet and buttery pancake to give a nice texture contrast. Ultimately, bacon and pancakes are a match made in flavor heaven — and easy to whip up on a whim. There are three things to remember: (1) opt for thick-cut bacon slices, (2) leave a few lumps in the pancake batter, and (3) gently dip the strips into the mixture.
Servings: 3 (2 bacon pancakes per serving)
Ingredients:
- • 1 cup all-purpose flour
- • 2 tbsp sugar or substitute of your choice
- • 1 tsp baking powder
- • ½ tsp baking soda
- • ¼ tsp salt
- • 1 cup buttermilk
- • 1 large egg
- • 2 tbsp melted butter
- • 6 strips of cooked bacon, drained
- • Melted butter or oil, for cooking
- • Dipping sauce
Directions:
- • In large bowl, mix flour, sugar, baking powder, baking soda and salt.
- • In another bowl, whisk buttermilk, egg and melted butter until well combined.
- • Pour wet ingredients into dry ingredients and stir until just combined; leaving some lumps in batter. Set aside.
- • Heat skillet over medium heat and brush with evenly layer of oil or butter.
- • Dip each bacon strip into batter, making sure both sides are fully coated.
- • Cook a few at a time in skillet, around 3 to 5 minutes per side, until pancakes are fluffy and browned.
- • Transfer bacon pancakes to separate plate and repeat the process with remaining bacon.
- • Serve with a dipping sauce of your choice — jam, maple syrup, fruit puree, caramel sauce, hot honey, etc.
