Make a savory pancake that will satisfy all of your brunch eaters. Top with cheese or add a touch of sweetness with jam or the usual maple syrup.
Make a savory pancake that will satisfy all your brunch guests. Top it with cheese or add a touch of sweetness with jam or traditional maple syrup.
| Servings | Prep Time |
| 8 pancakes | 10 minutes |
| Cook Time |
| 20 minutes |
|
|
Ingredients
- 1 pound bacon
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 1.5 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1.25 cup buttermilk
- 1 large egg
- 2 Tbsp melted butter
- 1 bunch chives
Servings: pancakes
Units:
Instructions
- Preheat the oven to 200°F for holding prepared pancakes to stay warm.
- Cook the bacon by placing it on a cold skillet or the flat side of a griddle. Heat the pan to medium and fry the bacon, turning it occasionally, until it reaches your desired crispness. Alternatively, you can cook the bacon in the oven or broiler. Once cooked, place the bacon on a plate lined with paper towels. Pour the bacon fat into a heatproof glass measuring cup to reserve for later. Wipe the skillet or griddle clean with a paper towel; washing it is not necessary. Chop bacon.
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to incorporate dry ingredients.
- Whisk wet ingredients separately and fold together into the dry ingredients. When just combined, add half the chives and chopped bacon and fold just to incorporate. Do not overmix, should be slightly lumpy.
- Heat the skillet/griddle to a medium heat and drizzle about 1 teaspoon butter into the pan. Once the pan is hot, pour 1/4 cup of the batter into the pan. Sprinkle the top of the pancake with some reserve chives.
- Cook until the edges of the pancake start to look dry and bubbles are popping. Flip the pancake over and continue to cook until the second side of the pancake is golden brown. Keep warm in the oven while you continue cooking the remaining pancakes.
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