Bacon Pancakes
Each month I receive a Tasting Box from Foodzie, filled with 6 or 7 artisan items I wouldn't otherwise buy. This month's Tasting Box included Grade B Maple Syrup from Ben's Sugar Shack. Of course, only one thing comes to mind when I think of syrup...pancakes! Now, I'm not really a big breakfast person, but every now and then I'll have a craving for pancakes that I cannot satiate any other way. In this case, I blame my friend Carrie, who made pancakes over the weekend to try out her Tasting Box Syrup, and that planted the seed in my head. That seed must have sprouted this evening, because as I was leaving work I had breakfast for dinner on my mind.
I made a quick run to the grocery store on my way home to pick up some buttermilk. My strategy was to use ingredients that I already had at home and whip up some buttermilk pancakes from a recipe online. At the time I went shopping, I didn't even have a recipe in mind, I just figured that it would use things I already had like flour, baking soda, and butter. That was good judgment on my part!
My bacon method was a bit of an improvisation on my part, and I learned a couple of key things. First, make sure your bacon gets crispy because those crispy parts are the best bites of the pancakes. Second, make sure that you try to remove some of the obvious chunks of fat because those fatty bites are the worst bites of the pancakes.
Ingredients: (makes about 6 pancakes)
- 5 strips bacon
- 1 cup flour
- 1 TBSP sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 3 TBSP milk
- 1 egg
- 2 TBSP butter, melted
Cook the bacon using your preferred method. Let it cool and chop it. Reserve some of the grease to use for cooking your pancakes.
Combine all of the dry ingredients in one bowl, and all of the wet ingredients in a separate bowl. When you are ready to cook your pancakes, combine the bowls without over mixing. Fold in the chopped bacon.
Set your burner on medium and let your skillet get hot before placing generous scoops of batter to cook. Let your pancakes turn golden on each side and enjoy.
For the record, I enjoy this syrup. It wasn't as thick as syrup that I am used to, but the maple flavor was quite prominent and delicious.
Comments:
Those pancakes look so fluffy! But what are you going to do with the rest of the buttermilk now?
At 12:25pm on Oct 19th, 2011 Robin said:
Buttermilk ranch, buttermilk chicken, buttermilk biscuits...I'll figure it out.