If you have been following this blog even in the very slightest, you know of my sickening obsession with all things bacon. So it should come as no great surprise that I have found a delicious way to make it a part of a complete, well-balanced breakfast (well not really, unless you add some fruit & veggies and other generally healthy food items).
All the same, it took a couple of tries but I've finally gotten these bad boys nailed down to the point of moist bacon debauchery! Enjoy...
1 cup buttermilk
3/4 cup milk
1 Tablespoon honey (optional depending on how sweet you like your pancakes)
3/4 cup all-purpose flour
3/4 cup whole wheat (or pastry whole wheat) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 medium apple, grated
5-6 slices of candied bacon, cooled and coarsely chopped
Whisk together flours, baking powder, baking soda & salt. Mix in grated apple and set aside.
Whisk together milks, eggs and honey. Combine wet ingredients with dry and allow to stand for 10-15 minutes. Fold in chopped bacon (follow the link above to learn how to candy bacon).
Spoon 1/4 cup of batter onto preheated griddle or lightly oiled skillet. Cook until tops become bubbly (about 2-3 minutes).
Flip to cook through.You can store cooked pancakes in an oven preheated to 250 degrees until all are finished and you are ready to serve, if you would like. Adorn with butter and maple syrup. Dive in!
- Simply put, I love food. I revel in everything about it: taste, texture, preparation, presentation, etc. The most favored aspect for me is the social aspect of food…learning to cook from one’s mother, preparing food with friends, grilling out, potlucks, dinner parties or simply meeting for dinner. I light up watching the people I love eat the food that I create. It still truly amazes me how food brings us together. So a little about me. Now in my early 30s, I’ve learned all I know about cooking from my mother and grandmothers. My Midwestern roots are definitely reflected in my cooking style and the recipes that I choose as I am very “meat and potatoes” centric and heavy handed with the butter sometimes. More later, but for now Happy Nomming!