Pancakes are one of the classic American breakfasts. When cooked properly, the fluffy surface begs for butter. Topped with syrup, fresh fruits, or creams- it’s a breakfast treat we all like to indulge on, with moderation. Like they always say “Everything in moderation, including moderation!” I don’t know who says that, but it’s a genius phrase to live life by. So to celebrate the moderation of moderation… I decided to go with an indulgent breakfast of pancakes infused with two of my favorite things- Espresso and Bacon!
Salty and Sweet go beautifully together. They compliment each other and develop a symphony of balanced flavors. I’m the weirdo that uses her bacon to soak up the left over syrup from my french toast, so I decided to quit beating around the bush and just add the bacon to my syrup soaked breakfast dishes. Adding candied bacon bits to the Pancake batter add a meaty, salty, sweetness to every fluffy bite. I might have lost my mind a little when I realized that an espresso simple syrup would be the perfect drizzle for this bacon breakfast stack. It truly is. I’d consider this pancake heaven. No one will be offended when you’re inhaling it down, because when they take a bite, they’ll understandingly join the festivities. Just remember to breathe…
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Make a well in the center and pour in the buttermilk, whacked egg and melted butter; mix until dry flour is incorporated. There will be some remaining lumps, so don't over mix.
- Oil a griddle or non-stick pan with the bacon grease, spreading with a paper towel. Heat the oiled griddle or pan.
- Fold the Candied Bacon Bits into the batter.
- Pour or scoop the batter onto the pan or griddle, using approximately ⅓ cup for each pancake. You will know the pancake is ready to flip when it begins to form bubbles on the surface of the top side.
- Flip and cook until browned lightly.
- Serve hot with warm Espresso Maple Syrup