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Gallery Maple-Bacon Pancakes Recipe Summary Servings: 4
Ingredients Ingredient Checklist 12 slices bacon 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon coarse salt 2 cups low-fat buttermilk 1/2 cup pure maple syrup, plus more for serving 2 large eggs, lightly beaten 6 tablespoons unsalted butter, melted
Gallery Maple-Bacon Pancakes
Recipe Summary Servings: 4
Gallery
Maple-Bacon Pancakes
Maple-Bacon Pancakes
Maple-Bacon Pancakes
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 12 slices bacon 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon coarse salt 2 cups low-fat buttermilk 1/2 cup pure maple syrup, plus more for serving 2 large eggs, lightly beaten 6 tablespoons unsalted butter, melted
Directions
Cook bacon in two batches in a large skillet over medium-low heat, turning occasionally, until crisp, 6 to 7 minutes. Drain bacon on paper towels, then break into 3/4- to 1-inch pieces. Reserve drippings, and wipe out skillet.
Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs, and butter. Add to flour mixture, and whisk until just combined (batter will have lumps).
Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer pancakes to a baking sheet, and keep warm in oven. Repeat with remaining bacon and batter. Serve with syrup.
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All Reviews for Maple-Bacon Pancakes
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All Reviews for Maple-Bacon Pancakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
