Family Tested & Approved
bacon (l used a pound of bacon)
pure maple syrup, plus more for serving
eggs, lightly beaten
unsalted butter, melted
Cook bacon until crisp. Drain on paper towels, then crumble bacon into pieces. Reserve drippings and wipe out skillet.
Preheat oven to 200 degrees. (Heat oven only if your going to keep pancakes warm.) I eliminated this process.
In a medium size bowl whisk together, the flour, baking powder, baking soda, and salt.
In another bowl whisk together, the buttermilk, maple syrup, eggs, and the unsalted butter. Add to flour mixture, and whisk until just combined (batter may have lumps).
Heat 1 teaspoon of the reserved bacon drippings in a skillet over medium-low heat. (I omitted using the bacon drippings, and for each pancake made, I added a teaspoon of Canola oil to the skillet.)
For each pancake, arrange some of the bacon pieces in a circle in skillet.
Slowly pour 1/3 cup of batter over the 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 pancakes with syrup.
Last Updated: Fri, Apr 17, 2015