Just because I’m all about the savory meat packed recipes and a hot dog every now and then, doesn’t mean I don’t have a spot in my heart full of warm and fuzzies that wants a pancake every now and again. Those moments are few and far between, but they do happen. And when they happen, I stuff them full of bacon and serve bacon on the side.
Because that’s how Girl Carnivore rolls.
- 1 1/2 cup all-purpose flour
- 1 tbs packed brown sugar
- 1 teas baking soda
- 2 tbs real maple syrup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 eggs
- 1/4 cup cooked bacon crumbled into tiny bite sized pieces
- butter for melting and serving
- warm syrup for serving
Pre-heat your griddle or skillet to medium high heat. Preheat oven to 200 degrees.
Meanwhile, whisk the flour, brown sugar, and baking soda together in a large bowl. Add the syrup, sour cream milk and eggs and mix until just combined. No need to over mix. Fold in the bacon pieces.
Melt some butter on your pre-heated cook surface and swirl about. Drop 1/4 cup size dollops of batter on the the surface and allow to cook until bubbles form around the edges. Check the bottoms and flip to cook through, 3 to 4 minutes longer.
Keep warm on a platter, covered in aluminum foil, in the preheated oven while you finish up the batter in batches.
Serve with butter, syrup, and extra bacon. Dang right.