Classic and comforting, these dishes are a surefire way to win over Southerners at breakfast time.
But why leave sweet and savory side of the breakfast menu separate?
you might get the best of both worlds, right at home, with these sweet-and-salty baconpancakes.
Credit: Antonis Achilleos
The result: Perfect roundscentered with savory bacon slices.
(And they won’t fall apart during the short journey between cooling rack and breakfast plate.)
Ingredients
12bacon slices (about 12 oz.)
1 3/4cups(about 7 1/2 oz.)
Transfer bacon to a plate lined with paper towels.
Whisk in buttermilk and eggs.
Gently whisk in butter.
Batter will be lumpy.
Let stand 5 minutes.
Working in batches, place strips of bacon 3 inches apart on griddle (still at 350F).
Pour about 1/4 cup batter over each bacon strip.
Cook until tops are covered with bubbles and bottoms are golden brown, 3 to 4 minutes.
Flip and cook until golden brown, 3 to 4 minutes.
Repeat with remaining bacon and pancake batter.
Pancakes can be held warm in a 200F oven for up to 30 minutes.
Serve with maple syrup.
