Everyday Food offers this recipe for pancakes.

Share story

Makes 8 servings 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 egg

8 pieces of bacon

Maple syrup, if desired

1. Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda and coarse salt.

2. In another bowl, whisk together buttermilk, butter and the egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.

3. In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high heat until fat is rendered and bacon is browned on one side, about 5 to 6 minutes. Flip and cook until golden and crisp on underside, about 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve fat for another use).

4. Heat skillet over medium heat. 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 an oven-proof 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.

For recipes for Slow-Cooker Bacon Jam, Bacon-Wrapped Chicken Tenders and Onion and Bacon Soup go to seattletimes.com/food

From Everyday Food