Bacon Pancakes
By James Brace
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 12 rashers streaky bacon
- 50 g butter
- 200 g pancake mix
- 100 - 150 ml buttermilk (or water, as needed)
- 2 tbsp light brown sugar (about 25 g)
- 100 ml maple syrup
Directions
- Preheat a griddle or frying pan to medium-high heat and add the butter, allowing it to melt and coat the surface.
- Add the streaky bacon and cook until about three-quarters done, turning occasionally so it starts to crisp but is still slightly flexible.
- In a bowl or shaker, mix the pancake batter with buttermilk, aiming for a slightly thick consistency, adding more liquid if needed to loosen it.
- Sprinkle the light brown sugar onto the cooking surface so it mixes with the butter and bacon fat and begins to caramelize.
- Pour or squeeze pancake batter over and around the bacon, coating it or embedding it into the batter to form pancake-coated bacon pieces.
- Cook until the underside is golden and set, then flip and cook the other side until fully cooked through and lightly caramelized.
- For variation, you can fully coat the bacon in batter or partially cover it to create different textures and finishes.
- Remove from the heat and allow to cool slightly so the caramelized sugar sets.
- Serve warm with maple syrup for dipping or drizzling over the top.
- Remember, Be Good, Do Good and Eat Good.
