- Preparation Time:
Prep Time: 5 Mins Cook Time: 5 Mins
I would love to meet the individual that discovered the pancake just so I could give them a big, juicy kiss. I mean, this person somehow took something one usually eats post-meal and only at a celebration (cake if you didn’t catch on, yet), put it in a frying pan and said, “Thou shalt be Breakfast!”. You didn’t see the scrambled eggs recipe start like that or Omelet Recipes. To this day, these little fried cakes, now commonly smothered in maple syrup, are a legitimate breakfast. They long ago broke the rules of breakfast and have paved the way for all things sweet and delectable.
Bravo, good sir or madam. Bravo, indeed.
¾ cup Buttermilk
2 tbsp Maple Syrup
1 tsp Vanilla Extract
2 tbsp Melted Butter (plus more for frying)
1 cup All Purpose Flour
1 tsp Baking Powder
½ tsp Baking Soda
Yield: about 6 medium pancakes
1. As usual, let’s grab our bacon. Chop it up into 1” pieces and fry till crispy. Child’s play, really.
2. While your bacon is doin’ its thing. Whisk together your wet ingredients: buttermilk, maple syrup, vanilla extract, egg and melted butter. Please, for the love of god, use real maple syrup. The difference is extraordinary.
3. Whisk in your dry ingredients until it’s no longer lumpy: flour, baking soda and baking powder. So difficult, right?
4. Mix in your now crispy bacon and let your batter sit for about 10 minutes. Letting it sit will make your pancakes fluffy!
5. Grease up a pan or skillet with some butter. You can use cooking spray, but butter is just so delicious. If you’re super keen, use your leftover bacon grease.
6. Heat your pan on medium heat and scoop out your batter into ¼ cup portions. Now DON’T TOUCH THE PANCAKE. Just let the butter do its thing. Butter knows what it’s doing. Trust the butter.
7. Once you start to see bubbles poke through the surface, give’r a flip. Fry for a couple more minutes on the second side.
8. Stack, serve, and demolish.