Maple-Bacon Pancakes

Name: Maple-Bacon Pancakes
Ingredients: 12 slices bacon; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 1 teaspoon coarse salt; 2 cups low-fat buttermilk; 0.5 cup pure maple syrup, plus more for serving; 2 large eggs, lightly beaten; 6 tablespoons unsalted butter, melted

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By

Martha Stewart Test Kitchen

Updated on April 28, 2020

Servings:

4

The sweetness in these pancakes comes from maple syrup instead of sugar. Pouring the batter over pieces of bacon makes this an all-in-one breakfast.

Ingredients

12 slices bacon
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon coarse salt
2 cups low-fat buttermilk
½ cup pure maple syrup, plus more for serving
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted

Directions

Cook bacon in two batches in a large skillet over medium-low heat, turning occasionally, until crisp, 6 to 7 minutes. Drain bacon on paper towels, then break into 3/4- to 1-inch pieces. Reserve drippings, and wipe out skillet.
Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs, and butter. Add to flour mixture, and whisk until just combined (batter will have lumps).
Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer pancakes to a baking sheet, and keep warm in oven. Repeat with remaining bacon and batter. Serve with syrup.