12 slicesbacon (l used a pound of bacon)
2 tsp.baking powder
1/2 tsp.baking soda
2 cupslow-fat buttermilk
1/2 cuppure maple syrup, plus more for serving
2 largeeggs, lightly beaten
6 tablesp.unsalted butter, melted
How to Make Maple-Bacon Pancakes
- 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.