Prep 10 mins
Cook 10 mins
An all-in-one breakfast! From the June edition of Martha Stewart Living...
- 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
- 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.
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.
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!!
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]