….stuffed with BACON! Because, seriously, what says fall sweaters and boots, scarves and hats, beer and football, more than maple-allspice-cinnamon-laden-bacon-filled goodness?
I was pretty sure that this pancake recipe couldn’t get any better. I have dozens of friends who swear by it. It really is melt-in-your-mouth good. And we are BIG on breakfast in this household. I’ve added spices, fruit, nuts, chocolate chips to this recipe and always had great results. The running joke in this house is that this is about the only recipe that I haven’t drastically fiddled with, because I’m a serial recipe un-follower!
But I wanted a little change, I was wanting something that had a little more texture and depth. Plus, I’m never one to settle for the same old stuff come fall, and being overseas in a country with no color change has filled me with fall envy! I needed something warm and filled with fall, something that would feel like a blustery October day, if food can do that.
Earlier this week I achieved a whole new level of pancake bliss, and it was all because I happened to grab the wrong container from the pantry, and we happened to have not much bacon left. I had burned a whole pan full, which sent me in to quite the tizzy because
pork gold bacon is like $12 a pack here!
I tweaked the famous recipe just a bit, and the results were astounding. The pancakes had a nice crisp to the edges, and the spices made them very dinner-worthy. And then, well, there is the bacon part- you can make anything amazing with the addition of BACON! Don’t worry, they are good without the bacon too, in case you were wondering. They pair great with a pumpkin or oatmeal stout for the grownups (I have know idea how I knew that)!
The kids ate these up and H complained because we ran out. I almost don’t want to share these because I secretly want to keep them for myself. 🙂 But that would not be very graceful or generous would it? So, without further adieu:
Maple Fall Spice Pancakes
6 pieces cooked bacon
3/4 cup of milk
2 tbsp apple cider vinegar (or white vinegar if it’s all you have)
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves (opt. for a little extra something)
2 tbsp melted butter
2 tbsp packed brown sugar (this was that wrong container I mentioned)
In a small bowl combine the vinegar and milk. Set aside while you fry up the bacon. In a medium pan cook bacon over low heat. You want the bacon to be done evenly and crispy, not undercooked, and certainly not overdone. I’m sure you could broil it or bake it to achieve this if you wanted, but seeing as my oven doesn’t like to stay lit, I stuck to the stove top. While the bacon is cooking mix your dry ingredients in a medium bowl. In large bowl whisk egg, butter and brown sugar together. Finish up bacon and place on paper towels to drain. Whisk milk in to egg mixture.
I don’t mix my wet and dry together until I’m absolutely ready to drop them in to the pan or griddle. I’m having to use pans right now, on our pretty, but unreliable, gas stove in our new house. I use two pans, with the burners set to the lowest flame. I still have to pull the pans off between batches, and often wipe the pans with a paper towel because the butter burns. But if you have a finicky stove like ours, these steps have ensured perfectly done pancakes, with no burning. I can get this recipe done in three batches without the batter going flat.
So, once you’re cooking surface of choice is heated (to where a few drops of water skid across the pan), mix your dry ingredients into your wet. I use a rubber spatula for this part, folding slightly to get everything wet, but keep the mix clumpy. Don’t over mix lest you want flat pancakes!
Melt a little butter in your pan or spray with nonstick spray. Drop batter in 1/4 cupfuls into pan and sprinkle with bacon pieces.
Flip when edges are dry.
Enjoy plain or with real maple syrup (not that plastic bottle nonsense)!
I sometimes share at these parties! Come join the party fun!