1 1/2 cups buttermilk
5 Tbsp unsalted butter melted and slightly cooled
1 1/3 cups all purpose flour
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
6 slices bacon cooked crispy and crumbled
Cook bacon in skillet until crispy and drain. Crumble into small pieces, set aside to cool
Separate the eggs so that the yolks go into a large bowl and the whites go into the bowl of a stand mixer or a bowl large enough to fit a hand held electric mixer.
Add the buttermilk and melted butter to the yolks in the bowl and beat together. In another bowl mix together the flour, sugar, salt, baking powder and baking soda.
With a stand mixer or electric mixer, whip the egg whites to hold soft peaks about 2 minutes.
Now pour the liquid mixture into the dry ingredients and stir lightly until just combined. Some lumps are OK. Fold in the egg whites until just combined. It's OK if some of the whites aren't fully incorporated. Gently fold bacon into batter.
Rub a non-stick frying pan with a bit of butter and heat over medium heat. Add batter to pan to make whatever size pancake you want (I like small ones made with a heaping tablespoon of batter - my pan fits about 5 of these at a time). Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to go dull. Flip and cook another minute or two.
If you wish you can keep the pancakes warm in a very low oven while you cook the remaining batter.
Serve with Maple Butter!!
Monday, July 19, 2010
camping, mornings and BACON!!