Adding crisp, chopped bacon to fluffy buttermilk pancakes makes them the best of both sweet and savory. Dolloped with a bit of butter and slathered in maple syrup, they make a delightful breakfast or brunch option. And, honestly, one of my favorite things to do is whip up a batch for dinner and have a little breakfast for dinner. However you enjoy them, take the opportunity to try them and get the best of both worlds.
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- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk
- 1 tsp melted butter
- 1 tsp vanilla extract
- 1/2 cup bacon, cooked until crisp and coarsely chopped
In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture along with the bacon and stir until combined but a little bit lumpy to avoid over mixing.
Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Cook until golden brown on each side, flipping only once.
Serve immediately, with maple syrup, if desired.
- Yields: Makes about 15 pancakes
- Preparation Time: 20 minutes