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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An all-in-one breakfast! From the June edition of Martha Stewart Living... Ingredients:
12 slices bacon |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon coarse salt |
2 cups low-fat buttermilk |
1/2 cup pure maple syrup, plus more for serving |
2 large eggs, lightly beaten |
6 tablespoons unsalted butter, melted |
Directions:
1. Cook bacon until crisp. Drain on paper towels, then break into 1 pieces. Reserve drippings and wipe out skillet.
2. Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs and butter. Add to flour mixture and whisk until just combined (batter will have lumps).
3. Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer finished pancakes to a baking sheet and keep warm in oven. Repeat with remaining ingredients. Serve with syrup.
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