Bacon Fat Pancakes Recipes

BACON FAT PANCAKES

Bacon Fat Pancakes image

Maybe you've heard of cooking your pancakes in leftover bacon fat, but here we're taking things to the next level and mixing bacon fat into the batter, too. Yep, that's right, this recipe replaces all the butter with bacon fat for fluffy, subtly salty-sweet results. Don't forget the warm maple syrup for serving.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons strained bacon fat, plus more as needed for the skillet
Warm maple syrup, for serving

Steps:

Whisk together the flour, sugar, baking powder and salt in a large bowl. Beat the eggs in a separate bowl, then whisk in the milk and vanilla.
Melt the bacon fat in a large cast-iron skillet over medium heat. Pour the melted bacon fat into the milk mixture, then add the wet ingredients to the flour mixture and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter into the skillet to form a pancake. Add 1 or 2 more pancakes, making sure they're evenly spaced so they don't touch. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Remove to a plate.
Brush the skillet with a thin film of bacon fat. Repeat with the remaining batter, forming pancakes and brushing the skillet with bacon fat as needed between batches. Serve the pancakes with warm maple syrup.

BACON PANCAKES

Bacon Pancakes image

These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 30m

Yield Makes 8

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/4 cups buttermilk
2 tablespoons unsalted butter, melted
1 large egg
8 slices bacon
Pure maple syrup, (optional)

Steps:

Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.

Nutrition Facts : Calories 305 g, Fat 13 g, Protein 12 g

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