Bacon and Strawberry Pancakes Print This
Warning: if you love sweet and savory combos, don’t make too many of these pancakes because you will be at risk of eating way too many at a time (like I did)!
I have been needing a go-to pancake recipe, with definitive measurements, for a very a long time. I've always just whipped together some flour, eggs and millk to make pancakes and inevitably ended up with pancakes that didn't always turn out the way I liked. Because I like to cook from scratch, I figured it was time to create or identify a pancake recipe that I could use (and share) so I could have a little bit of consistency. I actually googled around a bit to find a base recipe (out of total laziness) and stumbled across one that uses half whole wheat flour on Something Edible. – so that’s the one I started with. It's a great recipe that can be customized to be as thick or thin as you like by simply adding more or less milk.
As good as it was, I couldn’t just leave the recipe as is, so I diced up the lovely strawberries I brought back from my day trip down to Santa Maria late last week. Oh my goodness, were these berries delicious! For even more fun, I thought I’d make sweet and savory pancakes by also adding bacon. Trust me, the combination was really, really, REALLY good.
Strawberry and Bacon Pancakes
6-8 strawberries, diced finely
6 slices bacon, cooked and cut in small pieces
1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (or milk with 1 tablespoon white or cider vinegar)
2 tablespoons butter, melted
2 tablespoons agave syrup or honey (I used and agave syrup)
Heat pan or griddle on medium low. I prefer using a cast iron pan for pancakes.
While pan is heating, sift all dry ingredients into mixing bowl and whisk a couple times.
In large mixing bowl, whisk together eggs, butter and agave syrup (or honey). Add one cup of the buttermilk to the egg mixture and whisk about a minute until frothy.
While continuing to whisk, add the flour mixture and mix until just blended. Let rest a minute or two. The batter should be on thick side. Add more buttermilk a little at a time until it reaches the consistency you prefer. It’s fine if it’s a bit thick, because after the batter is ladled in the pan, a spoon can be used to spread evenly. If a thinner batter is preferred, add a little more milk and stir. Just make sure you don’t overwork the batter or the pancakes won’t be tender.
With paper towel, spread thin layer of oil in bottom of pan. Test temperature by sprinkling a couple drops of water in pan – if they “dance” it’s ready.
Make a test pancake first. Adjust heat as necessary.
Ladle batter into center of pan and spread evenly with back of spoon. Drop several pieces of strawberries and bacon evenly on wet pancake (see image).
When an air bubble rises and pops in the center of the pancake, it’s time to flip. Flip and cook another minute or so until the bottom of the second side is golden brown. Repeat until batter is used up.
Stack pancakes, top with butter, and/or additional berries and syrup if you like.
Total Preparation Time: Makes Makes about 8 large pancakes