Maple-Bacon Pancakes

Submitted by Meredith .F

"An all-in-one breakfast! From the June edition of Martha Stewart Living..."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

1. Cook bacon until crisp. Drain on paper towels, then break into 1" pieces. Reserve drippings and wipe out skillet.
2. 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).
3. 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.

Reviews

[Chief Scullery Engi]

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.

 

[Cindi-Marie-Bauer]

When I made these pancakes, I used a whole pound of bacon, and I subbed a 1/2 teaspoon of regular table salt for the teaspoon of coarse salt. I didn't use the oven to keep the pancakes warm, just ate them as I made them, plus I omitted using the bacon drippings all together. I added a teaspoon of Canola oil to the skillet each time I made a pancake. I found it took more than 10 minutes to use up and cook the entire amount of pancake batter. I can't say if this exactly made 4 servings, but I did get about 20 pancakes. These pancakes were very good, and I would make them again; especially for my oldest daughter Wendy, whose a "real" bacon lover! Thank-you Meredith for sharing this recipe. It's a keeper!!

 

[Sydney Mike]

Very nice tasting pancakes, & I must admit we enjoyed the way they were made! An unusual but satisfying way of including the bacon, for sure, & the use of pure maple syrup does do 'em justice! Almost make a person want to have pancakes every day! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]

 

[AZPARZYCH]

These were good and we enjoyed the addition of the maple syrup in the batter. I liked having the bacon in the pancake because it softened it up enough that my DS's could eat it and not choke or have to chew forever! Made for our weekly 'breakfast for dinner' night. Would be a quick weekday breakfast meal too since you can precook the bacon and mix the batter the night before. Made for Bargain Basement April 2010.