Here is the recipe my friends. It’s a basic pancake batter with crispy, smokey bacon cooked right into it. It’s gonna be hard not to put bacon in my pancakes every time I make them now – it’s THAT good. Don’t forget to douse the pancakes in obscene amounts of pure Grade A maple syrup. I do either Canadian or Vermont – duh! Only the best. Renny (my sister) and I had way too much fun making these. New. Brunch. Staple.
BACON Pancakes with LOTS of Maple syrup
(you can add whisky/bourbon to this maple syrup to give it a real EPIC MEAL TIME feel – we love you guys, thanks for the inspo)
2 cups all purpose flour
2 cups whole milk
4 tsp baking powder
1/4 cup sugar
1 tsp salt
1/2 tsp cinnamon (optional)
5 tblsp melted butter, plus more for frying
8-10 strips of bacon, depending on the size of the pancakes
crispy bacon bits – I fry a couple strips up until really crisp and then finely chop them for garnish
Additional toppings- Pecans, walnuts, chocolate chips, etc.
Place the flour, baking powder, sugar, cinnamon and salt in a bowl. In another bowl, whisk the milk, eggs and 5 tablespoons of melted butter. Whisk the dry ingredients into the wet ingredients. There will be some lumps, but don’t over mix – just until combined.
Preheat the oven to 200°F.
In a large pan fry up 3-4 strips of bacon. When they are crisp, place the batter all along each strip. When the bubbles starts to form on the edges of the pancakes, check to see if they are golden and ready to flip. This will take around 2 minutes on medium heat. Turn over and let finish on the other side for around 2 minutes. Remove, place on a baking tray, and place in the oven to stay warm until you are ready to eat.
To serve – pour over the maple syrup and the bacon bits.
As Martha would way, “Bacon Pancakes, it’s good thing.”