2 tsp baking soda
1/2 tsp salt
2 tsp sugar
2 egg, lightly beaten
2 3/4 cup buttermilk
3 tbsp pure maple syrup (not that Aunt Jemima crap)
6 slices of bacon, sliced horizontally and then diced
In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked. About 6-8minutes. Remove the bacon to a paper towel, to remove excess fat.
In a medium bowl, mix flour, baking powder, baking soda, salt and sugar. Add the lightly beaten eggs and buttermilk, and syrup in two batches, don’t over mix, or you will end up with tough pancakes. There will be some small to medium lumps in the batter. Let the batter sit for 10 minutes to thicken a bit.
While the batter is resting, heat up your griddle, cast iron skillet, or heavy frying pan, (Cast iron is best, but if you're like me and don't own one, use your heaviest skillet w/o a nonstick surface) and slowly melt enough butter to evenly coat the pan on medium heat. Once the batter is done resting, lightly fold the bacon in the batter. Pour batter into your skillet, cook until bubbles form along the sides. Flip, then cook until browned. Be sure to add more butter between each pancake.
*If your pan gets to hot, turn heat off briefly before adding butter, otherwise your butter will burn, your pancakes will suck, and your house will be filled with smoke*
I know traditionally, most people add a dollop of butter to their pancakes. But if you just cooked your pancakes in butter, you don't need to add more. Butter may be love, but there's a not so thin line between love and fat. Serve with pure maple syrup, and enjoy. Lord knows I did. For 3 days--that was a lot of pancake batter.
|see all that butter? that's what love looks like|
|*note the crisp edges and browned center*|
|my first batch, I know these pictures a sucky, but I was hungry|
|My second batch. again, I was hungry, and wasn't about to switch plates for pretty pictures. Sorry y'all|
|Just in case you were wondering, they were bacony, and buttery, and fluffy, and GLORIOUS!|
best pancakes EVER!