Two breakfast favorites come together in this sweet and savory pancake.
Story Behind the Recipe
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1 cup all-purpose flour
1 cup buttermilk
1 large Land O Lakes® Egg
2 tablespoons sugar
3 tablespoons Land O Lakes® Butter, melted
2 teaspoons baking powder
1/4 teaspoon salt
10 slices crisply cooked thick-cut bacon, cut in half
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Combine all ingredients in bowl except bacon and syrup. Beat at medium speed until smooth. (Batter will be thick.)
Heat lightly greased griddle to 350°F or until drops of water sizzle.
Place bacon pieces onto griddle. Pour about 2 tablespoons batter over each piece of bacon in rectangular shape. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until light brown.
Serve warm with syrup.
Read the Story Behind the Recipe
Squeeze batter easily over bacon into rectangular shape by placing prepared pancake batter into squirt bottle or resealable plastic food bag with corner snipped off.
Classic buttermilk pancakes are just the beginning. You can jazz up breakfast (or dinner!) with lemon and ricotta, blueberries and maple or bananas and chocolate.