I don’t care what my Buffalonian roommate says, it has been cold in Charlotte. She chokes back laughter as I layer on two pairs of pants, a nightgown, a long-sleeve tee, my rubber duckie bathrobe, a scarf, mittens, and fuzzy socks to take Byrd out in the 20 degree weather every morning. A winter coat would be nice right about now, but I don’t own one. Thankfully, you can usually get by with a thick jacket and a scarf in the Carolinas.
Then again, I’m “that girl” who used to wear flip-flops all winter. One day I looked down at my exposed toes standing in the few inches of snow we’d accumulated and thought to myself . . . well, it was something like, “I am stupid.” So maybe I’m just not a good judge of what sort of clothing one should have on hand. At any rate, I was not prepared for this icy blast. I’ve been Grumpy McGrumpster carrying a snuggie-wrapped Byrd down three flights of stairs every morning (she hurt her wittle knee, and so she is now transported everywhere like a princess).
After a week of shivering, I needed a big, hot breakfast on Saturday. I found a fantastic collection of pancake tippery over at Deb’s Smitten Kitchen and invited Mike over for a pancake marathon. I got a little sassy and decided to make Pecan Maple Bacon Pancakes: fluffy, light flapjacks filled with chopped pecans, shreds of freshly cooked bacon, and a drizzle of maple syrup cooked right in. They were the perfect sweet and savory breakfast treat.
Of course, pancakes aren’t pancakes without a little customization. We also indulged in Pecan Chocolate Chunk, Peanut Butter, Peanut Butter Chocolate Chunk, and finally, Peanut Butter Bacon Pancakes — all of which were well-received! I loved the idea of freezing my freshly cooked, cooled pancakes for a homemade alternative to packaged convenience breakfasts, but it didn’t work out. Oh, they froze beautifully in their ziplock bag, separated by sheets of waxed paper . . . but we got hungry again Saturday night, ripped them open, and devoured them all! Perhaps I’ll make a bigger batch next time around.
Our pancakes were lovely served with maple sausage on the side, but next time, maybe I’ll cook it right into the pancakes as well! Oh, and I’m not the only one who had a craving for breakfast this week, according to my Google Reader. For delicious breakfast ideas to accompany your flapjacks, try Barbara Bakes’ Breakfast Hashbrown Casserole, Lick The Bowl Good’s Banana Pecan Butter Buns, or My Baking Addiction’s Breakfast Parfaits. Great minds bake alike!
Pecan Maple Bacon Pancakes
Recipe by: Martha Stewart’s Original Classics Cookbook, with adaptations from Smitten Kitchen and Willow Bird Baking
Yields: about 9 6-inch pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle
6-7 slices brown sugar bacon
1/2 cup pecans, chopped (and toasted, optionally)
maple syrup for drizzling
1. Preheat oven to 400°F. Place bacon on a foil-lined baking sheet and bake for 15-20 minutes or until crispy. Allow to cool and crumble on a paper towel. If desired, toast pecans in a dry skillet over low-medium heat, shaking constantly.
2. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a separate bowl, mix the eggs and buttermilk. Pour the buttermilk mixture and 4 tablespoons melted butter into the dry ingredients and whisk until just combined. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. Drop some pecans and some bacon crumbles onto each pancake. Using a spoon, drizzle a small amount of maple syrup over the top of the pancake.* When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes, push it back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate (or baking sheet) in the oven at 175°F. Serve warm with butter and maple syrup.
*NOTE: Other delicious toppings include berries, chocolate chunks, other nuts, peanut butter chips, or cinnamon chips. We love a variety, so we made several Pecan Maple Bacon Pancakes and then went crazy with the rest of the batter!
Fresh bacon sizzling, and then a Pecan Maple Bacon Pancake waiting for a drizzle of maple syrup and a flip!
Good Morning, Sunshine!