Wednesday, January 26, 2011
You win some, you lose some.
This recipe wasn't a hit for us. In fact, I was the only one who tried them.
Onto the list of complaints...the pancakes themselves were rubbery and flat. I've made better pancakes. The pancake area surrounding the bacon was soggy and not the sort of texture I'd want to experience first thing in the morning.
As far as praise...the flavor? Amazing. Matt suggested cooking the bacon first, chopping it up and adding it to the pancake batter then frying the pancakes in a small amount of bacon grease to retain the flavor but to omit the strange texture. I thought that was a good idea.
I love the look of the pancakes, though. They're neat. Sorry, Martha...we didn't really dig this one.
1 cup flour
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
Preheat oven to 200F.
Combine flour, sugar, baking powder, baking soda and salt in a small bowl. In a large bowl, whisk together buttermilk, butter and egg. Add flour mixture and mix until just moistened with small to medium lumps.
Cook bacon over medium high heat in a large skillet. Drain all but 1 teaspoon fat from skillet. Heat skillet to medium.
Pour 1/4 cupfuls batter into skillet and top each with a bacon slice. Cook until bubbles appear on top of pancakes, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside; 2 minutes. Transfer to a platter with bacon side up and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter.
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