Recipe by Meredith .F
An all-in-one breakfast! From the June edition of Martha Stewart Living...
Top Review by Chief Scullery Engineer
I've followed at least a dozen different pancakes on this site, and this is the first time my wife said "wow!". My reading comprehension wasn't very good, so I missed a few key concepts: Wipe the pan between cooking the bacon and the pancakes (the first 5-6 pancakes were rejects). Mix the dry ingredients before the wet.
- 12 slices bacon
- 2 cups 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 See How It's Made
- Cook bacon until crisp. Drain on paper towels, then break into 1" 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 finished pancakes to a baking sheet and keep warm in oven. Repeat with remaining ingredients. Serve with syrup.