Bacon-Flapjack-Stack
If you've been keeping your slices safe and separate from your cakes your whole life, you're doing it wrong.
Here's how to make a bacon-flapjack-stack Paul Bunyan would be proud of.
| Servings | Prep Time |
| 16 pancakes | 5 minutes |
| Cook Time |
| 25 minutes |
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If you've been keeping your slices safe and separate from your cakes your whole life, you're doing it wrong.
Here's how to make a bacon-flapjack-stack Paul Bunyan would be proud of.
|
Ingredients
- 1 package Indiana Kitchen bacon cooked
- 2 cups all-purpose flour
- 2.5 cups buttermilk
- 2 large eggs
- 4 tbsps unsalted butter melted
- 4 tbsps sugar
- 2.5 tsps baking powder
- 1 tsp baking soda
- 1 tsp Coarse Salt
- pure maple syrup optional
Servings: pancakes
Instructions
- Preheat oven to 200°F.
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: buttermilk, melted butter, and eggs.
- Whisk flour mixture into buttermilk mixture until moistened, with small to medium lumps remaining.
- In a large cast-iron, nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, about 5-6 minutes. Flip and cook until golden and crisp on the underside, about 1-3 minutes more.
- Set bacon aside on paper towel-lined plate. Pour off all but 1 tsp fat from skillet, saving excess bacon fat in a container.
- Heat skillet over medium. Pour 1/4 cup of 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 the pancakes and cook until browned on the underside, about 2 minutes more.
- Transfer to a platter, bacon side up, and loosely tent with foil.
- Keep pancakes warm in the oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup.
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