These savory pancakes are fun to serve for weekend breakfast or brunch.
12 slices Hempler’s Smoked Bacon, cooked and cooled
1 1/4 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup melted butter, divided
2 apples, peeled, cored and shredded
1/2 cup shredded aged Cheddar cheese
1 tbsp finely chopped fresh thyme
1/2 cup maple syrup, warmed
Whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg and half of the melted butter until blended; stir into flour mixture until just combined (batter will be lumpy). Fold in apples, cheese and thyme. Transfer batter to measuring cup or pitcher with pourable spout. Let stand for 15 minutes.
Brush large skillet or griddle with some of the remaining butter; heat over medium-low heat. For each pancake, pour 2 tbsp batter into 6-inch long strip into skillet, leaving space between each pancake. Top each pancake with slice of bacon.
Cook, in batches, for 1 to 2 minutes or until bubbles form on surface. Flip over; cook for 1 to 2 minutes or until golden brown and set, wiping pan between batches and brushing with remaining butter as needed. Hold pancakes in warm oven until ready to serve. Serve with maple syrup.
- Alternatively, cook pancakes in bacon drippings.
- Substitute 1 tsp dried thyme for fresh thyme if desired.