Featured in the Honolulu Star-Advertiser on June 15, 2016.
1 cup all-purpose 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 melted unsalted butter
1 large egg
8 slices of bacon
Pure maple syrup
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining. Meanwhile, cook bacon in a large nonstick skillet or griddle. Cook bacon over medium-high until fat is rendered and bacon is browned on both sides. Drain bacon on paper towels. Pour out fat from skillet; set aside.
Heat skillet and 1 teaspoon fat over medium heat. Pour 1/4 cup batter into skillet and top each with a bacon slice. Flip with a spatula and cook until browned on both sides. Repeat with remaining batter adding more bacon fat with each batch. Serve with warmed maple syrup. Makes 8 pancakes.
Tip: Refrigerate your leftover bacon fat; just a little can go a long way. Use it to add full flavor to your fried rice or roasted vegetables.
Approximate Nutrient Analysis per bacon pancake (not including maple syrup):
200 calories, 11 g fat, 5 g saturated fat, 45 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 0 g fiber, 5 g sugar, 6 g protein