Bacon Pancakes

Bacon Pancakes

Discover a unique take on classic pancakes with my irresistible Bacon Pancake recipe. Crispy bacon is folded right into the batter, with the savoury flavour enhanced by using the rendered bacon fat. These pancakes combine the best of sweet and salty, making them the perfect dish for any breakfast lover. Pair them with a drizzle of maple syrup for an unforgettable start to your day.

These bacon pancakes combine crispy bacon with a fluffy batter, using the rendered bacon fat for extra flavour. This one bowl method means the recipe is quick and easy to make — perfect for a sweet and savoury breakfast treat!

Estimated time: 15-20 minutes from start to finish

Ingredients:

• 3 slices bacon, rendered and roughly chopped (fat reserved)

• 1 cup (125g) all-purpose flour

• 2 Tbs (30ml) granulated sugar

• 1 level tsp (5ml) baking soda

• 1 rounded tsp (7ml) cream of tartar

• 1/4 tsp (1ml) salt

• 3/4 cup (190ml) buttermilk (or regular milk with 1 tablespoon lemon juice or white vinegar)

• 1 large egg

• 1 Tbs (15ml) reserved bacon fat (from cooked bacon)

• 1 Tbs (15ml) vegetable oil, for the griddle or pan

• Butter, for serving (optional)

• Maple syrup or fresh fruit, for serving

Instructions:

Cook the bacon:

In a skillet, cook the chopped bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain. Reserve the rendered bacon fat, saving about a tablespoon (15ml) for the batter.

Mix dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the centre and add the egg and the reserved bacon fat. Use a whisk or wooden spoon to break the egg yolk and gradually start to combine the egg and oil with the flour mixture.

Make the batter:

Pour in about 1/2 cup (125ml) of the buttermilk the bowl and stir gently until just combined. Mix in the remaining buttermilk. Be careful not to over mix; a few lumps are OK. Fold in the crispy bacon bits.

Cooking the pancakes:

Heat a non-stick griddle or iron skillet over medium heat. Add a little vegetable oil and distribute across the surface using a pastry brush or a wadded paper towel.

For each pancake, pour about 1/4 cup (60ml) of batter onto the griddle from a height, roughly about 1 foot (30cm). This allows the batter to form naturally into a round shape. I prefer to use a ladle but you can use whatever works best for you. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and fully cooked through.

Serve:

Stack the pancakes, buttering each pancake (optional), and serve them with a generous drizzle of maple syrup, or fresh fruit.

Makes 4-6 pancakes (or more depending on how generous one is when making each pancake). Recipe may be doubled.