My cousin is a fan of the cartoon ‘Adventuretime’, and posts screenshots of the main character making bacon pancakes. I saw this and thought GENIUS, pancakes with bacon IN them!
I like the sweet/savory combination of pancakes with bacon and maple syrup which is popular in the US, however, here in Australia this is fairly uncommon. Generally we have a savory breakfast of bacon and eggs, and pancakes tend to be a sweet breakfast . If we have savory pancakes they tend to be of the European crepe style.
I searched for a recipe and found one by Martha Stewart (http://www.marthastewart.com/326883/bacon-pancakes), I also found a reference to a retro Aunt Jemima pancake mix recipe for ‘Bacon strip pancakes’ (http://www.mrbreakfast.com/superdisplay.asp?recipeid=2853), I think this shape works better, as you get a more even bacon to pancake ratio.
This is a fluffy American style recipe of pancake using the reaction between the buttermilk and the baking soda, thus the mixture can’t be made ahead and stored. If you used a milk based, thinner consistency batter, I’m not sure how it would ‘hold’ the bacon.
I’ve used what we call ‘streaky bacon’ in Australia, which is the closest we have to American style bacon strips that get super crispy. If yo prefer to use a leaner cut you could used ‘short bacon’ and make round pancakes though it wont be as crispy.
Instead of grilling the bacon, I trimmed and removed the rind, and baked it in the oven on a rack to render the fat and get it really crispy and crunchy, cover the bottom of the pan with baking paper to save time on cleaning up (remember when you are keep the pancakes warm in the oven the bacon will lose some crispness). I also used rice bran oil rather than the bacon fat to cook the pancakes (just personal preference).
If you have more mixture than bacon or want to skip the bacon, other toppings could include jam,ice-cream, honey or just maple syrup. Golden syrup and lemon and sugar are traditional Australian/British toppings.
Be sure to get real maple syrup, not maple flavored syrup, which is artificial rubbish.
1 cup of plain flour
2 tbs of white sugar
1 1/2 tsp of baking powder
1/2 tsp of baking soda
pinch of salt
1 1/4 cups of butter milk
2 tbs of melted butter
8 slices of bacon
Maple Syrup to serve
1. Preheat oven to 200c. Trim bacon to your liking and place on a rack, inside a baking tray. Cook for around 20 minutes or until crisp to your liking. Remove bacon and turn oven down to 100c.
2. Meanwhile, in a bowl whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
3. Put a small amount of oil or bacon fat in a fry pan, heat over medium. Pour 1/2 cupfuls batter into fry pan, in long oval shape and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a plate. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat or oil if needed. Serve with pure maple syrup if desired.
Breakfast of champions! x
- Bacon Pancakes (makinbaconwithdave.wordpress.com)