Bacon Pancakes - Father's Day - Everyday Food with Sarah Carey

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

Cook 8 slices of bacon in a cast iron skillet over low heat, moving them around as they shrink to fit.

Drain the cooked bacon on paper towels.

In a bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of baking soda.

In another bowl, whisk together 1 large egg, 2 tablespoons of melted unsalted butter, and 1 1/4 cups of buttermilk.

Gently combine the wet and dry ingredients, being careful not to over whisk; leave some lumps.

Turn the bacon over in the skillet and continue cooking until crisp, pouring off most of the fat but leaving a little in the pan.

Wipe out any burnt bits from the skillet and return a small amount of bacon fat to the pan.

Place a piece of bacon in the skillet and spoon about 1/4 cup of pancake batter over the bacon, cooking three pancakes at a time.

Cook until bubbles form in the center and the edges look dry, adjusting heat as necessary to avoid burning.

Once cooked, remove pancakes from the skillet and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens