We've all had those moments when everything clicks perfectly into place and your mind becomes clear: put the bacon in the pancakes. And adding the maple syrup to the batter is the logical next step. All you need is a big pot of coffee—and even more bacon and maple syrup—and brunch is on the table in less than half an hour.
These pancakes came together quickly and easily. If you like to sleep late, but still enjoy to having company over for brunch, here are a few tricks to save time on this recipe. Mix the dry ingredients ahead of time and keep them in a zip-top bag, then mix and refrigerate all the wet ingredients (except the melted butter). Then just melt some butter and throw everything together in the morning. Fry up some bacon and put on the coffee—your sweet and salty brunch is ready to eat in no time.
- Yield:Makes 12 (4 1/2-inch) pancakes, serving 3 to 4
- Active time: 25 minutes
- Total time:25 minutes
- 1/2 pound bacon
- 1 3/4 cups all-purpose flour
- 1 3/4 tablespoons baking powder
- Pinch of salt
- 1 1/2 cups milk
- 3 eggs, beaten
- 1/4 cup maple syrup
- 2 tablespoons butter, melted, plus more for frying pancakes
Cook bacon in large skillet over medium-low heat until crisp, about 6 minutes. Remove and drain on paper towel. When cool enough to handle, coarsely chop bacon.
In large bowl combine flour, baking powder and salt and whisk to combine. In separate bowl combine milk, eggs, maple syrup and melted butter and whisk to combine. Pour wet ingredients over dry ingredients and whisk until smooth. Fold in chopped bacon.
Heat large skillet or griddle over medium heat, generously butter then pour pancake batter onto heated pan in 1/3 cup portions. Cook until bubbles begin to appear on surface of batter, about 2 minutes, then flip and continue to cook until pancakes are cooked through, about 3 minutes longer. Repeat with remaining batter and serve with additional maple syrup, butter and more bacon.