Maple Bacon Pancakes
Paleo pancakes and I don’t get along all that great. It took me two tries to nail this recipe. And now that I think about it, I’m thinking that pancakes and I just don’t get along in general, even the regular gluten filled ones. Unless they’re paleo sheet pan pancakes. Or pumpkin sheet pan pancakes. If it’s on a sheet pan, you can guarantee I can nail it.
I don’t think I tried to make myself pancakes until I was about 23 or 24 years old, if you can believe that. And back then I was using the pancake in a box mix that you buy in the grocery store and just add water and eggs to. So sketchy.
Long story short, the first few times I made those I ended up with pancake shards. I try to flip them too early because I don’t want them to burn, but I overcompensate and I flip them WAY too early, before they’re even a fraction cooked on that side. It’s disastrous. Shards. Shards for days.
Rory Gilmore describes it perfectly, as she does so many other things in life. “The first pancake – you know you always throw it out.” I ALWAYS throw out the first pancake. I can never get it right. You should take what I say with a grain of salt, because as I’ve explained I pretty much never get this right, but here’s what I’ll be doing the next time I make skillet pancakes of any kind. Nonstick skillet over medium/medium high heat. Plenty of Kerrygold, because Kerrygold is life. Wait a few minutes. When I think it’s hot, put a water droplet in the skillet. If it sizzles, it’s ready to go. If it doesn’t make a peep, it needs more time to warm up. I know I’m not exactly reinventing the wheel here with this technique, and it’s a trick that’s been known to home cooks for decades. But it’s a trick I’ve never deployed, and I think it’s about time to give it a try. And don’t be afraid to adjust the heat between batches. If you’re starting out with medium high heat, you will probably need to adjust the heat to medium for later batches after you get cooking.
I love these pancakes because they have alllll the flavors of fall all up in their fluffy little bodies. I love serving mine with plenty of real maple syrup and more Kerrygold on top. A sugar rush is exactly what I’m looking for to get my day started! Maple Bacon Pancakes for the win!
Maple Bacon Pancakes
Ingredients
Method
- Add the bacon to a large cast iron skillet over medium/medium high heat. Stir occasionally until browned and crispy, about 15 minutes. Remove from skillet and place on a paper towel lined plate.
- While the bacon cooks, whisk together all of the dry ingredients. When combined, add in all of the wet ingredients except the cooking fat and stir to combine. Set aside until the bacon is done.
- Place a large nonstick skillet over medium/medium high heat and grease with cooking fat of choice. I used my favorite grass-fed butter, Kerrygold. Test the skillet with a droplet of water to see if it is hot enough. The water droplet should sizzle when it touches the skillet.
- Form 1/4 cup size pancakes in the greased skillet, leaving room in between as the pancakes will expand slightly. Sprinkle some bacon pieces on each pancake. When you see bubbles start to form, carefully flip with a spatula and cook for 2-3 more minutes until golden.
- Move to a plate, serve with extra bacon, butter, and pure maple syrup on top if desired, and enjoy hot!
