I think it is an excellent idea to bring a new life to a traditional English-American breakfast.
Thus you can use your favorite pancake recipe for cooking these bacon pancakes.
The pancakes could be prepared in advance, so in the morning, when there is no time to making batter and cooking just reheat them in a covered pan or in a microwave.
They are so tasty – with a cup of coffee or tea, with some butter or sour cream, and, of course, with eggs.
If you prefer, substitute fatty bacon with turkey bacon, ham, cooked sausage, or even wieners, but I think that real bacon adds a special delicious taste to these pancakes.
Green onions, dill, and parsley added to the batter will make the pancakes even tastier.
6-8 small pancakes (4”)
- 4-5 oz bacon (I use bacon from Polish deli)
- ¾ cup flour
- 1 cup kefir or buttermilk
- 2 tsp sugar
- ¼ tsp salt
- ½ tsp baking soda
- 1-2 tablespoon oil for the batter (if needed, see. Preparation)
- Oil or butter for the pancakes topping
- Oil for frying
Cut the bacon into small pieces.
Heat the oil in a pan and cook the bacon pieces until crispy.
In a bowl mix the flour, sugar, salt, baking soda and kefir (or buttermilk). Mix well to avoid lumps. Let stand for 5 minutes.
Add the bacon with melted fat to the batter. If the bacon is lean or ham is used, add 1-2 tablespoons of oil to the batter.
Cook the pancakes on both sides in a heated and oiled pan or a griddle. Use ¼ cup of butter for one pancake.
Cook with pleasure!