Because we cannot let The Bacon Thread sputter out too soon -
This morning, I made a house favorite, Sour Cream and Bacon Pancakes.
Sour Cream and Bacon Pancakes
(Makes about 16 3” pancakes. They have a grown-up, lightly eggy flavor, rather like Yorkshire pudding or popovers.)
1 c. sour cream (full, low-fat, non-fat all fine)
2 large eggs
1/2 tsp vanilla
7 Tbsp all-purpose flour (yes, that’s right)
2 Tbsp packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/8 tsp top-grade cinnamon, such as Vietnamese
1/8 tsp nutmeg
1 c. crumbled cooked bacon
In your batter bowl, whisk eggs, sour cream and vanilla together until blended.
In a small bowl, mix dry ingredients until blended and sugar chunks broken up. Add to your batter bowl and blend in. Do not overmix. Let sit 5 minutes.
Add bacon right before cooking.
Prep your skillet or griddle as you usually do. Bonus points for using saved bacon grease. Cook pancakes in the usual way, waiting to flip until edges seem lightly brown and dry and large bubbles appear.
Butter ‘em up and pour warm maple syrup over.
I’ve also fiddled with these and done:
Savory Cheese and Bacon Pancakes
Omit brown sugar, vanilla, cinnamon and nutmeg.
Experiment with garlic powder, oregano, cayenne, Cajun spice, fines herbes blend, etc.
Try dried chives or dried minced onion.
Fold in bacon and 1/2 c shredded cheese - cheddar, pepper jack, etc.
Serve buttered as a side to grilled meat. You can make a batch and keep them warm on parchment paper in a cookie sheet in a low oven.