Fluffy Buttermilk Pancakes With Praline Bacon
Ready In: 45 mins
Serves: 6
Ingredients
Praline Bacon
- 1 lb bacon, thick-sliced
- 2 tablespoons pecans, finely chopped
- 1⁄4 cup brown sugar, lightly packed
- 1⁄4 teaspoon black pepper, freshly cracked
Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 2 cups buttermilk
- 2 teaspoons pure vanilla extract
- clarified butter, for the pan (or canola oil)
- maple syrup, for serving
Directions
- FOR THE PRALINE BACON:
- Place a rack in the upper third of the oven and preheat to 400 degrees F.
- Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
- In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
- Bake for 10 to 12 more minutes, until browned and bubbling.
- FOR THE PANCAKES:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
- On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
- Serve with maple syrup.
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