3994. MAPLE BACON MOCHI PANCAKE BITES

Makes around a 12-15 pancake bites, or one and a half pancake towers


For the pancake bites:

3/4 cup mochiko flour
1/4 cup all purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
pinch of salt
3/4 cup milk
1 egg
3 strips of thick cut bacon

For the maple glaze:
1/2 cup powdered sugar
2 1/2 tbsp maple syrup
1 tbsp milk (if needed)

Cook the strips of bacon till crispy. Drain the excess oil, pat dry and let cool. Chop the bacon into very small pieces. Set aside.

Whisk together the mochiko and all purpose flours, sugar, baking powder, and salt. In a separate bowl, lightly whisk the milk and egg. Add the wet ingredients to the dry ingredients and mix well. If desired, sprinkle a few tablespoons of the bacon bits into the batter.

Heat a takoyaki pan over medium heat. Use a pastry brush to butter the pan. Pour the pancake batter into each hole, filling just to the top but not enough for the batter to overflow. The batter will rise, and some of the batter will spill a bit onto the sides around the hole. When the bites begin to bubble, use a wooden chopstick or skewer to test the doneness of the batter that spilled around the hole. If it feels hardened but still slightly tacky, use your skewers to flip the pancake bite over. Keep turning each bite in the pan until it is evenly golden brown. Transfer the bites to a plate and set aside.

In a small bowl, whisk the maple syrup into the powdered sugar, one tablespoon at a time. Pouring all the wet ingredients into the powdered sugar at once will cause the glaze to turn very runny. Once you have incorporated all the maple syrup, add in the milk if the mixture is still too thick.

For assembly, stack the pancake bites in a pyramid. I did this by placing 5 in a circle and adding one to the middle. Then add 3 more for the 2nd level, and one for the very top. Drizzle the pancake bites with the maple glaze and sprinkle the remaining bacon bits on top.

bacon recipe source: Courtney, Fork to Belly (@Cocobunniee), February 9, 2015

3784. BANANA PANCAKES with CRISPY BACON and SYRUP

Serves 4 (makes about 10 pancakes)

8 rashers smoked streaky bacon

140g self-raising flour

1 tsp baking powder

2 tbsp light soft brown sugar

2 ripe banana, 1 mashed, 1 thinly sliced

2 large egg

25g butter, melted, plus a little extra

125ml milk

maple syrup

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.

Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

bacon recipe source: Cassie Best, Good Food Magazine, January 2013, BBC

3676. AMERICAN PANCAKES with WAFER BACON and MAPLE SYRUP

makes approx. 20 pancakes 


2 tablespoons unsalted butter 
1½ cups all-purpose flour 
2 heaped teaspoons baking powder 
1 teaspoon granulated sugar 
1 pinch of salt 
1¼ cups whole milk 
2 large eggs 
10 slices bacon (or approx. 100g / 4oz wafer-thin-cut pancetta) 
2 teaspoons vegetable oil (for frying bacon) 
butter (for frying pancakes)
best-quality maple syrup

Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the streaky bacon.

In a wide-necked jug, measure out the flour and add the baking powder, sugar and salt. Stir to combine.

In another jug, measure out the milk, beat in the eggs and then the slightly cooled butter, and pour this jug of liquid ingredients into the jug of dry ingredients, whisking as you do so. Or just put everything in the blender and blitz.

In a vegetable oil, fry the streaky bacon (cut into half crosswise) or the pancetta strips until crisp, remove to kitchen towels and cover with more kitchen towels. Now, heat either a griddle or non-stick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the pan (but you could use an American quarter-cup measure if you prefer) so that you have wiggly circumferenced discs of about 2 inches in diameter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.

Or just use a blini pan (approx. 3 inches) and turn when the bubbles break through to the uncooked surface.

Pile the pancakes onto plates wigwam with pieces of crispy streaky bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.

Makes about 15 pancakes if cooked in a blini pan; or if not, about 25 pancakes the size of jam jar lids.


bacon recipe source: Nigella Lawson (@Nigella_Lawson), Nigella.com

3524. BACON-PUMPKIN-PECAN PANCAKES

makes about 18 three-inch pancakes 


1 1/2 cups (gluten-free) all-purpose flour
2 tablespoons sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon pumpkin pie spice 
1 cup milk 
1/2 cup canned pumpkin puree 
4 tablespoons unsalted butter, melted and cooled, plus more for the griddle 
2 large eggs, at room temperature 
2 teaspoons pure vanilla extract 
1/4 cup chopped pecans 
1/4 cup crumbled cooked bacon 
Warm pure maple syrup, for serving 

In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice. 

In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla. Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined. Fold in the pecans and bacon. 

Heat a large nonstick skillet or griddle and brush lightly with butter. Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Serve right away, with maple syrup.


bacon recipe source: Silvana Nardone (Food & Wine Digital Contributor), Food & Wine (@foodandwine) 

3417. BACON PANCAKES with MAPLE-PEANUT BUTTER SYRUP

makes five servings


Maple-Peanut Butter Syrup 
3 tablespoons peanut butter

1 tablespoon butter or margarine, softened 

1/2 cup maple syrup 

 

Pancakes 

2 cups Original Bisquick™ mix

3/4 cup milk  

1/4 cup maple syrup  

2 eggs  

1/2 cup bacon, cooked and chopped

 

In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed. Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat. In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup. 

 

 

bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

3205. BACON PANCAKES with MAPLE BOURBON BUTTER SAUCE

makes four servings


For the pancakes
8 slices bacon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons melted butter, slightly cool

For the syrup
2 tablespoons bourbon
3 tablespoons butter
1 cup maple syrup 

For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate. Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes. Chop the bacon into crumbs and separate the crumbs into two piles. In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine. Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy. Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot. Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated. Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.


bacon recipe courtesy of: Daphne Oz, for The Chew, ABC TV

2688. SAVORY HATCH CHILE and CANDIED BACON PANCAKES

yields four servings


1 cup unbleached white flour

1/2 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 cup milk
1 tablespoon fresh lemon juice
1 large egg
1/2 onion, finely chopped
4 roasted or grilled hatch chiles, chopped (about 1/2 cup)*
1/2 cup candied bacon (recipe below)
1 tablespoon canola oil 

For the candied bacon:

4 slices bacon
1 tablespoon turbinado raw cane sugar or brown sugar

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil, set a pie or cookie cooling rack on the cookie sheet and spray with cooking spray. Sprinkle 4 slices of thick cut back with sugar. Lay on top of the rack. Bake in oven for 30 minutes (15 if you use regular sliced bacon), or until the bacon is crispy and caramelized. Watch closely with whether you use thin or thick since the sugar can begin to burn. Allow to cool, then crumble.

For the pancakes: Combine the flour, cornmeal, baking powder, baking soda, and sugar in a large bowl. Stir to blend well. Combine the milk, egg, and lemon juice in a small bowl, use a fork or whisk to incorporate the egg. Stir the milk mixture into the flour mixture, mix with a spoon until well blended and fairly smooth. Mix in the onions, chiles, and bacon. Serve immediately and enjoy! 

NOTE: It’s faster and easier to grill a huge batch of chiles instead of roasting them in the oven: heat your grill to  medium heat (350 degrees). Place the chiles over indirect heat, turning until evenly charred on both sides, about 6-8 minutes. Watch closely; you don’t want burnt chiles. Place on a cookie sheet and cover with aluminum foil to steam for 5-10 minutes or until cool enough to handle and remove the skin, stem, and seeds. To roast the chiles: place on a rimmed cookie sheet, roast  at 350°F for about 30 minutes, remove from oven, cover with aluminum foil to steam, then remove the skin, stem, and seeds.


bacon recipe courtesy of: Priscilla Willis, She's Cookin, August 29, 2012

2126. GLUTEN-FREE MAPLE OAT BACON PANCAKES

makes 12-14 pancakes


12 slices thick cut bacon (preferably nitrate free)
3 ounces certified gluten-free oats (3/4 cup plus 2 tablespoons)
3 ounces superfine brown rice flour (3/4 cup)
2 ounces tapioca starch (1/2 cup)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 ounces low fat buttermilk (1 cup)
4 ounces egg (2 large eggs)
2 ounces maple flavored agave (1/4 cup)
1 ounce bacon grease (2 tablespoons)

Preheat oven to 200 degrees to keep the pancakes warm.

Cut the bacon in half lengthwise and then cut into ½ inch pieces. Put in a large, cold skillet and turn the heat to medium. Cook the bacon, stirring frequently, until browned and crispy, about 10 minutes. Remove the bacon pieces from the grease with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease for the batter and a little for greasing the pancake griddle.

Put the oats in a blender or food processor and grind to a powder. Add the brown rice flour, tapioca starch, baking powder and soda, salt, buttermilk, eggs, maple agave and the 1 tablespoon reserved bacon grease. Blend until combined, scraping down the sides of the blender or food processor once or twice. Let batter sit for 10 minutes to thicken slightly. Reserve a small handful of the bacon pieces for garnish and fold the rest into the batter.

Heat a griddle or large skillet over medium-low heat. Brush with some reserved bacon grease and pour or ladle about ¼ cup of batter out for each pancake. Cook until the edges of the pancake start to look dry and there are some holes in the top of the pancakes, about 1½ minutes. Flip and cook until the bottoms are browned and the pancakes feel firm to the touch, about another minute. Put pancakes on a plate and keep warm in the oven while cooking the remaining batter.

Serve the pancakes topped with the reserved bacon bits and more maple syrup.


bacon recipe courtesy of: Carol Kicinski, Simply Gluten Free: Gluten Free Recipes and Food Blog, March 2, 2011

2108. GOUDA, BACON and LEEK PANCAKE

serves four


8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped
3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded Gouda (about 4 ounces)

Preheat oven to 425°F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.

Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.

Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.


bacon recipe courtesy of: Bon Appétit, October 1991

2000. PANCAKES with BACON and CARAMELIZED BANANA

serves four


1 cup self-raising flour
1 cup milk
1 egg beaten or two egg whites
1 tablespoon butter
250 grams bacon
4 bananas
2 tablespoons brown sugar
maple syrup

Separate egg/s (see note). Mix in wet ingredients (except egg whites). Add sifted flour gradually to wet mix, constantly stirring to reduce any lumps. Let batter sit for 5 minutes. Fold in egg whites gently until mixed and cook each pancake in a little butter until bubbles appear or underside is golden brown and then turn. Meanwhile cook bacon; drain on paper towel. Add some butter to pan, slice bananas length ways and sprinkle with brown sugar and caramalize. Serve with maple syrup.

Note: Using only egg whites make a fluffier pancake; you can either use one egg, separate and mix yolk with other wet ingredients and fold egg white at end or discard the yolks and use two egg whites.


bacon recipe courtesy of: Dave Patterson, Davebydave's Blog | food, gardening, healthy choices, free-range, Brisbane, Australia

1803. FRESH CORN PANCAKES with GREEN ONIONS and BACON

6-8 pieces thick-cut bacon (or 2/3 cup cooked crumbled bacon)
2 cups Bisquick (the low-fat version is fine)
1 egg
1/2 cup milk
salt and pepper to taste (lots of pepper)
a good dollop of hot sauce
5 large ears of corn, husked, kernels cut off the cob
1 large bunch green onions, chopped
2 tablespoons fresh parsley, minced
olive oil and butter, for frying

Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.

In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.

In a heavy skillet (cast iron works extremely well), heat 1 Tbsp each of olive oil and butter. When the fat is hot, add the pancake mixture; use about 1 Tbsp per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while you finish the rest, or serve right away.


bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, Santa Monica, California, September 21, 2009 | In Erika's Kitchen

1588. BACON BLUEBERRY BUTTERMILK PANCAKES

serves two


1 cup blueberries (fresh or frozen)
1/4 lb bacon, cut into pieces, cooked until crisp, then drained
1 1/2 cup buttermilk
1 egg
1 tablespoon bacon grease
1 1/2 cup flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Combine the buttermilk, egg and bacon grease. In another bowl, combine the flour, sugar, salt and baking powder. Pour the wet ingredients into the dry ingredients and stir until everything is just combined.

Heat your griddle and grease it with butter. Pour the batter onto the hot griddle. I used an ice cream scoop for uniformity. Once the batter is on the griddle, drop your blueberries and bacon on top.

Flip when the top of the pancake looks dry and is full of little holes. These aren't quite ready to flip...

Cook until both sides of the pancake are golden brown. Serve hot with butter and syrup.


bacon recipe courtesy of: Natty, Life is a Feast, Pasadena, California

1494. BACON POTATO PANCAKES

makes two dozen


5 medium uncooked red potatoes -- peeled and shredded
5 bacon strips, cooked and crumbled
1/2 cup chopped onion
2 eggs, beaten
2 tablespoons all-purpose flour
salt and pepper, to taste
1 dash ground nutmeg
oil, for frying

Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.

In an electric skillet, heat 1/8 in. of oil to 375F. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.


bacon recipe courtesy of: CDKitchen.com

1487. SCOTCH PANCAKES with BACON and CARAMELIZED APPLE

Pancakes
100 grams plain flour
1 teaspoon baking powder
pinch of salt
80ml buttermilk
50ml cold water
2 large eggs, beaten
cinnamon powder
sunflower oil

Topping
2 or 3 dessert apples, peeled, cored, thinly sliced
50 grams caster sugar
50 grams unsalted butter
cinnamon powder
streaky bacon

Sieve the flour, baking powder, cinnamon and salt into a bowl, and make a well in the centre. In a separate jug, mix the water and buttermilk together. Pour the eggs into the flour 'well' you created, and add a glug of the buttermilk mix. Using a whisk, work from the centre of the mixture outwards. Slowing combining the eggs with the flour and add little splash of buttermilk mixture at a time as you mix. Use a paper towel and grease the inside of a non-stick frying pan on medium heat. Pour a small ladle into the pan and cook the pancakes for about a min or so each side. Place the cooked ones on a plate and can be kept warm in the oven as you work through the mixture. Fry the bacon and can be also kept warm in the oven as you make the caramelised apple. Pour the caster sugar into a none stick frying pan and let it melt over moderate heat. Once sugar melted, turn up the heat till it goes slightly golden brown in colour. Then stir in the butter, cinnamon and sliced apples and cook for couple of minutes. Put couple of pancakes on a plate, then top with the bacon and caramelised apple.


bacon recipe courtesy of: Nibbledish

1432. APPLE and BACON BRUNCH PANCAKES

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

1373. BACON and CHEESE PANCAKES

yields four portions


2 eggs
1 tablespoon sugar
¾ cup milk
1 cup flour
1 pinch ground Cayenne pepper
1 cup strong cheddar, grated
10 slices of bacon, cut into thick slices
oil or butter for cooking

In a bowl, beat eggs with the sugar and milk. In another bowl, combine the flour and pepper. Form a hole in the centre and pour in the liquid mixture. Gradually add the dry ingredients and stir from the centre outwards. Mix well to obtain a smooth mixture. Add the cheese and bacon. In a frying pan, over medium heat, add a small amount of oil or butter and add the pancake mixture in large spoonfuls. Spread the mixture with the back of a spoon. Cook for approximately 2 minutes on both sides or until golden. Serve immediately with fresh fruit and fried potatoes.


courtesy of: Olymel, 2200 Ave Léon-Pratte, Suite 400, St-Hyacinthe, Quebec, J2S 4B6

1111. BOXTY PANCAKES with BLACK PUDDING, BACON and MUSTARD CREAM

makes 10-12 pancakes


4 medium floury potatoes, peeled
4 oz. plain flour
1 teaspoon bicarbonate of soda
salt
9½ fl. oz. carton buttermilk
large knob of butter, for frying
bacon
black pudding
4¾ fl. oz. tub double cream
1 tablespoon grainy mustard
2 teaspoon lemon juice

Boil the potatoes for 15-20 minutes, then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and plenty of salt.

Stir in buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for 2 minutes more.

Fry the bacon rashers until crisp. Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side. In a pan, heat the tub of double cream, grainy mustard, lemon juice and season. Serve 2-3 boxty pancakes per person topped with bacon, black pudding and drizzle with mustard cream.


courtesy of: Good Food Magazine / BBC Food

1077. NEW ENGLAND APPLE and BACON GRIDDLECAKES

makes 4 servings


1/2 pound applewood-smoked bacon
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1/2 cup whole milk
2 Granny Smith apples, peeled and coarsely grated
4 tablespoons (1/2 stick) butter, melted, plus extra for serving
Maple syrup

Fry the bacon in a large skillet over medium-high heat until crisp, drain on paper towels, and crumble.

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

Heat a griddle or large, heavy skillet over moderately high heat until it's hot; brush it with butter. 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 griddlecakes to a platter, keep warm in a low oven, and continue to make more in same manner.

Serve hot with butter and maple syrup.


courtesy of: The Bacon Cookbook by James Villas

659. OATMEAL BACON PANCAKES

yields 8 pancakes


4 oz. flour
1 oz. fine oatmeal
1 cup buttermilk or milk
1 each egg, beaten
8 each strips bacon

Sift the dry ingredients, then add the egg and enough milk or buttermilk to make a batter like thick cream. Fry the bacon rashers and drain, then make a large pancake, pouring the batter over the entire bottom of teh pan. Cook on one side, toss over, spread with a little mustard if liked, then add the bacon and fold over. Make the rest of the batter into pancakes the same way. Makes 4 very large pancakes or 8 small ones.


courtesy of: AZ Cake Recipes

632. CHESTNUT PANCAKES with BACON and CREME FRAICHE

makes about 24 pancakes


6 slices thick-cut bacon, chopped
3/4 cup milk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
Créme fraîche or sour cream
Chopped chives or maple syrup

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.

Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.


courtesy of: Bon Appétit, February 2007