Nothing is better than the classic duo of salty bacon and fresh pancakes. These bacon pancakes, topped with toasty brown butter, are a modern pairing you just have to taste to believe.
4oz.bacon, cooked until crisp and chopped (more for topping
1tablespoonbutter, as needed for frying
Toppings: Additional crispy bacon, brown butter, honey
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Instructions
In a large bowl, combine flour, milk and salt until smooth.
In another bowl, use electric beaters to whisk white eggs until soft peaks form. Gently fold the egg whites into the flour mixture. Add the parsley, garlic, oil and bacon. Mix together but don’t overmix.
Heat a large nonstick skillet over high heat. Melt butter. Pour ¼ cup batter to make one pancake and cook until bubbles appear on the surface. Flip pancake and cook on the other side until nicely golden. Repeat with remaining batter until none is left. You will make about 11 pancakes.
Serve with more bacon, brown butter and honey.
Notes
Nutrition information does not include toppings.
You can swap 1 tablespoon melted bacon grease for the olive oil if you want more bacon flavor.
Make it cheesy by adding ¼ to ½ cup parmesan or grated cheddar to the batter.