Maple-Bacon Pancakes

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

• Ready In: 20 mins
• 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.