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Bacon buttermilk (Greek yogurt) pancakes.

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based on Joy the Baker’s buttermilk pancakes.

Ingredients

Scale
  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg (optionally, you can separate the egg for a fluffier pancake, see Notes below)
  • 1/2 cup Greek yogurt
  • 1/2 cup milk (alternatively, use 1 cup buttermilk and omit the Greek yogurt)
  • 1 tsp vanilla extract
  • 2 tbsp butter, melted and cooled, plus more for the pan
  • 2 oz bacon (about 3 rashers), roughly chopped

Instructions

  1. Place bacon in a cold skillet and turn to medium heat. Panfry until crispy and fat is rendered. Drain fat and reserve for pancakes (Did I mention we’re going to be cooking these pancakes in bacon fat? Oh yes. Mhmmm.) Set bacon aside to cool.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl and whisk until well-combined.
  3. In a separate bowl, whisk egg, yogurt, milk, vanilla extract, and melted butter until well-blended. Add the dry mixture to the wet and mix gently until mostly incorporated. As always, a few lumps are okay and good. Let batter rest for a few minutes. In the meantime, chop the bacon into bite-sized pieces.
  4. Heat a skillet over medium-low heat and grease lightly with the bacon grease. When skillet is hot enough that a water droplet will dance when dropped onto the surface, pour about 3 tablespoons of batter onto the skillet. I used a 1/4 cup scoop (which I filled partially). It has the added benefit of keeping the counter fairly drip-free. Sprinkle the chopped bacon evenly across the pancake. When bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let brown on the other side for about 2-3 more minutes, or until golden-brown, then remove to a plate. I keep the pancakes that are done in the oven on its lowest heat setting, on an oven-safe plate.
  5. Repeat until all the batter is gone, and serve with the fixings.

Notes

The batter will be quite thick. If you want it to be pourable, add one or two more tablespoons of milk — otherwise, simply press the batter with your measuring cup right after pouring into the pan to form a circle shape.

Also, you can separate the egg and whisk the egg white to medium peaks for a fluffier pancake (as per this cornmeal pancake recipe). If you do, simply separate the egg and reserve the egg white until just before the step where you let the batter rest. Whip the egg white using an electric beater or a balloon whisk until it reaches medium peaks, then fold into the pancake batter just until partially incorporated and small wisps of egg white remain. Then proceed to cook as normal.

Find it online: https://tworedbowls.com/2013/12/22/bacon-buttermilk-greek-yogurt-pancakes/