Maple Bacon Pancakes

I have a dream. Not, like, an important dream mind you–well to me it is–but to no one else. It goes something like this:  I live on a farm, in the middle of nowhere, like …oh…I dunno, say Colorado, and I have a husband and he’s awesome and I probably have kids and they’re awesome too. But the part of the dream that makes me most excited is that I have a pet pig. A really cute pet pig. And his name is probably something really proper like Howard…or Franklin, and me and this…Franklin are inseparable. We go for swims in the pond, he waits for me by the front door when I go and run errands,  he sleeps by my bedside, we play in the mud together, and when no one’s looking, I give Franklin kisses. Because that’s what I do with animals I love…I kiss them, even if other people think it’s gross.

One thing I don’t do with Franklin? Make these pancakes. I tried it once, in my dream, and he judged me. I can’t say I blame him, really. He propped himself up on a stool in the kitchen and glared at me. I apologized and he finally got over it, but I realize that these pancakes, my dream and future pet pig don’t mix. So I made a promise to myself to eat these a whole lot before my dream comes true.

Maple Bacon Pancakes

Print this recipe!

I tried putting maple syrup in the batter and it didn’t make much of difference. If you’re going to eat these with just butter and no syrup, which would be crazy in my opinion, I’d suggest adding 1 1/2 tablespoons of maple syrup to the batter. I did this and it didn’t make much of a difference to the batter in terms of consistency.

Yields approximately 8-10 pancakes

2 cup of all-purpose flour

2 teaspoon baking powder

2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon sugar

2 egg, lightly beaten

2 cup buttermilk

1 1/2 tablespoon of butter

6 slices of bacon, sliced horizontally and then diced

Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.

In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked. About 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.

In a medium bowl, mix flour, baking powder, baking soda, salt and sugar. Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix. Don’t overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.

Let the batter sit for 10 minutes to thicken a bit. Then heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter. Take a 1/4 cup  of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned.

Once they’re done, put them on a plate in the warm oven until you’re ready to serve. Top with warm maple syrup and a dollop of butter.

P.S. This is on the new iPad App we’re apart of called Appetites. Check my intro here about these pancakes: