Friday, April 10, 2009


serves four

1/2 pound bacon, cooked crisp and chopped
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
2 large eggs
1/2 cup milk
2 tablespoons apple butter, plus extra for serving
2 Granny Smith apples, peeled and coarsely grated
4 tablespoons (1/2 stick) butter, melted
maple syrup

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and stir until blended. In another bowl, whisk together the eggs, milk, add apple butter and melted butter. Add to the flour mixture, and stir until batter is just blended. Fold in the apples and bacon.

Heat a griddle or large heavy skillet over moderately high heat until it's hot; Spray with non stick spray or brush with vegetable oil. Drop the batter by 1/4-cup measures onto the griddle; cook until bubbles appear on surface and edges begin to brown, about 2 minutes. Turn with a spatula; cook until golden, about 1 minute more. Transfer pancakes to a platter, keep warm in a low oven. Continue process until all pancakes have been cooked.

Serve hot with warm apple butter and maple syrup.

bacon recipe courtesy of: Paula Deen, Smithfield

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