This weekend I came across one of the best breakfast ideas I’ve ever had – bacon buttermilk pancakes. Well, I say I did, it was really My Official Treat Taster, but he doesn’t read my blog, so we don’t have to give him credit.
After feeling incredibly ill on Friday and Saturday and eating absolutely nothing for those two days, I was ready for a hearty breakfast come Sunday morning. My Official Treat Taster wanted to use up the maple syrup, so I suggested pancakes, which he agreed to, then said “with bacon”. I can’t believe I’ve never come up with this before.
Buttermilk, maple syrup, pancakes and butter – what can possibly go wrong? The basic recipe is adapted from Brown Eyed Baker’s amazing buttermilk pancakes, creating fluffy pancakes that are thick enough to sleep on sprinkled with delicious bacon lardons. These pancakes are incredibly filling yet totally moreish at the same time, so make sure you’re absolutely ravenous before preparing breakfast.
Bacon Buttermilk Pancakes
- 3-4 slices uncooked bacon sliced into lardons
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons yogurt or sour cream
- 1 egg
- 1 tablespoon melted butter + extra for greasing
- Fry the bacon lardons until cooked to your liking. (Are you a soft, melt-in-your-mouth bacon person, or a crispy bacon cruncher person?) Remove with a slotted spoon and place on some kitchen paper. Do not throw the bacon fat away!
- Whisk the flour, sugar, baking powder and baking soda together in a bowl.
- In another bowl, mix together the buttermilk, yogurt/sour cream, egg, melted butter and bacon fat from the bacon you just fried.
- Make a well in the centre of the dry ingredients and pour the wet ingredients and the bacon lardons in (you can keep a few to one side to top the pancakes with, if you want). Carefully stir with a spoon until just incorporated - a few lumps here and there is a good sign. Leave to sit at room temperature for at least 10 minutes and up to 30.
- When you're ready to make the pancakes, heat a frying pan over a medium heat and melt one teaspoon of butter in it. Pour around 1/3 cup of the pancake mixture into the pan and leave to cook for around 2-3 minutes, or until the top of the pancake is full of popping air bubbles. Flip the pancake over and cook for around 30-60 seconds or until brown. Place in a warm oven whilst cooking the others. Repeat the same steps with the remainder of the batter, remembering to grease the pan with 1 teaspoon of butter every time.
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