Bacon Fat Pancakes Recipes

BACON PANCAKES

Steps:

• Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
• In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
• Heat skillet over medium. 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 a 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.

BACON POTATO PANCAKES

Steps:

• Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. , In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

BACON POTATO PANCAKES

Steps:

• Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
• Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
• Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
• Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

MAX'S CORNMEAL AND BACON FAT PANCAKES

Steps:

• Combine dry ingredients in a large mixing bowl. Add liquid bacon fat and vanilla to dry ingredients and whisk briefly to incorporate. Add the eggs and whisk enough to blend, but don't overdo it. Add yogurt and stir just enough to blend, adding water until thick, but not stiff or lumpy. Let stand for 30-60 minutes on the counter, without fail. If you don't let it stand, you will be unhappy with results! Preheat cast iron skillet or griddle for 5-10 minutes and lightly coat with bacon fat. Reduce heat to medium-low, and pour batter by 1/4 cup-fulls onto pan; the batter should drop more than pour, and result in a 4 inch pancake. Flip once when edge looks dull, approx 60 seconds. Cook about one minute more and remove to plate. Center should be moist but not wet. Lower heat if browning too fast and uncooked in the center. Serve with warm pure maple syrup, powdered sugar and lemon juice, nutella, or your favorite topping. You may want to consider skipping the butter, though. Go for a hike, bike, or ski. Enjoy!

BACON FAT PANCAKES

Steps:

• Whisk together the flour, sugar, baking powder and salt in a large bowl. Beat the eggs in a separate bowl, then whisk in the milk and vanilla.
• Melt the bacon fat in a large cast-iron skillet over medium heat. Pour the melted bacon fat into the milk mixture, then add the wet ingredients to the flour mixture and whisk until a thick batter is just formed.
• Keeping the skillet at medium heat, ladle about 1/4 cup of the batter into the skillet to form a pancake. Add 1 or 2 more pancakes, making sure they're evenly spaced so they don't touch. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Remove to a plate.
• Brush the skillet with a thin film of bacon fat. Repeat with the remaining batter, forming pancakes and brushing the skillet with bacon fat as needed between batches. Serve the pancakes with warm maple syrup.