Monday, April 1, 2013



 Bacon Pancakes


I love ordering pancakes at restaurants; they are so fluffy and light! They also come with really good toppings and additions. One I have been waiting to see on menus is the addition of bacon. I love a good breakfast meat with pancakes or waffles. Today I added little bits of bacon into the batter, much like you would with blueberries or bananas. I have to say it was crazy scrumptious. 

This pancake recipe is also very, very good. I have looked high and low for all the best recipes promising fluffy pancakes while they only deliver the average flapjack. This one is a treasure. You may be surprised by the addition of the vinegar in the ingredients. Don't worry, you won't be able to taste it at all! What you will taste is a super light and fluffy pancake perfect with a drizzle of maple syrup. Bacon is not required, but highly suggested as the topping in the pancakes. 


Ingredients

3/4 cup milk
2 tablespoons  vinegar
1 cup all purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
4 cooked strips of bacon



First, combine the milk and vinegar and let this set for about 10 minutes. It should look icky and curdled when it is ready for more ingredients.


While the milk and vinegar sour, combine the flour, sugar, banking powder and soda as well as the salt. 


 When the milk and vinegar are done souring, then add the butter and egg into the wet mixture. Make sure the butter is cooled so it does not seize up again in the wet ingredients.


Gently stir the dry ingredients into the wet mixture. There should be a few lumps, but not too many. Give yourself a 10 to 15 stir limit. I know it's tempting to stir all the lumps out, but it will deflate the pancakes and make them  tough.


Using a measuring cup or spoon, plop down about 1/4 cup of batter into a well greased pan. I used one piece of bacon per pancake. Take the cooked bacon and break it up into small pieces When the pancake forms a few bubbles, sprinkle on the pieces of  bacon over the wet batter. It should stick easily.  


 When the pancake is brown on the first side, flip it over to cook for about another 30 second to a minute. These are very fluffy, so the second side does take a bit longer than usual.


To keep all the pancakes warm before serving, I like to throw them on a plate in a 200 degree oven until every last pancake is flipped.  I made about 3 large pancakes from this recipe, but they are crazy filling. The recipe is super easy to double if you need it!



Serve the pancakes with butter and syrup or your favorite topping!


2 comments:

  1. Now that you mention it, I am surprised that no one has added bacon in pancakes! Heck these days they seem to add bacon to everything, so why not pancakes? Way to be a forward thinker!

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  2. Your pancakes look better than the ones I had at that restaurant when I was up in Denver with you guys! Bacon makes everything better!

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