Maple Bacon Pancakes
5-6 slices thick-cut bacon
3 tablespoons maple syrup
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk, shaken
1/4 cup pure maple syrup
1 large egg
1 tablespoon unsalted butter, melted and cooled
Butter for the griddle
1. Preheat the oven to 400°F.
2. On a parchment paper–lined baking sheet, place the
bacon slices side by side and brush both sides with maple
syrup. Bake for 15 to 20 minutes until the bacon becomes
brown and crispy. Remove from the oven and drain on
paper towels. When the bacon cools, chop it into bite-size pieces.
3. In a medium mixing bowl, mix together the flour, sugar,
baking powder, baking soda, and salt.
4. In small mixing bowl, add buttermilk, maple syrup, egg,
and melted butter and beat until thoroughly combined.
5. Add the wet ingredients to the dry ingredients and mix
until just combined. The batter should have some small to
medium lumps. Gently fold in the chopped bacon
6. Preheat your griddle on medium heat and brush with 1 1/2
teaspoons of butter. Using about 1/4-cup of batter per pancake,
scoop the batter onto the warm griddle.
7. Cook for 2 to 3 minutes until small bubbles form on
the surface of the pancakes, and then flip. Cook till golden brown.