Back in 2012, as I was preparing to open the cafe, my most fun days where when I had time to step away from the construction and contractor meetings, and work on my menu. At the time, bacon was having a rebirth of sorts – it was in everything from cookies to ice cream to fancy hor d’ouevers at Michelin starred restaurants; it was in some ways the star of the plate that chefs were working into their menus. However chefs could use it, they were.
I was working hard to focus on balancing the healthy side of the menu (such as Roman Eggs), and the fun side of the menu – those dishes my kids grew up on and insisted everyone would love on the menu. Pancakes, of course would be on the menu – now the challenge of working that delicious applewood smoked bacon to be more than a side on a plate of pancakes. The key, I found was creating a bacon pancake – a brunch dish that bacon lovers would crave.
The idea was just the beginning. Now I had the leading role worked out, but I wanted all the supporting parts to further enhance this dish to be worthy of 5 * ratings, and repeat trips to the cafe. I decided to pair a full stack of crispy bacon pancakes with a sweetness to compliment. My salted caramel would become the perfect compliment. Rich in flavor, golden in color and just that perfect hint of salt to balance the sweet – it was the perfect pairing. I finish the dish simply with a gorgeous billow of homemade whipped cream – definitely a fan favorite that still holds its spot on our Specialty Pancake menu.
The key to success here is keeping all components separate.
Using leftover bacon is perfect in fact. Chop up your leftover bacon (easiest when chilled overnight).
Salted caramel can be made one week ahead and stored in the fridge. You can also substitute a good quality dulche de leche.
Pancake batter should be made the morning you are using it.
A good pancake griddle makes the experience easy and consistent (If you have seen the episode where I am making pancakes for Bobby Flay, you will understand the stress of having the right pancake griddle). I have learned to use an electric griddle for best results.
Beginner to expert home cooks can master this recipe!
Making the perfect pancake requires using quality ingredients. I prefer buttermilk for the tanginess and texture, unsalted butter to vary your own salty preferences, eggs, which is best to separate and whip the whites separately. Those three elements alone can be applied to any recipe you like.
Our customers enjoy their bacon pancakes, often with a side of crispy bacon and a mug of our dark roast coffee which compliments all the flavors perfectly.
RECIPE: BACON PANCAKES
PANCAKES:
• 4 cups all purpose flour
• 2 Tablespoons sugar
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups buttermilk
• 4 eggs, separated
• 4 ounces unsalted butter
To make you batter:
Melt butter and set aside
Whisk together egg yolks and buttermilk
In a clean bowl, whip egg whites until soft peaks form
In a large clean bowl, whisk together all dry ingredients well.
Add you buttermilk/egg combination and whisk together briskly, adding melted butter, until well combined.
Using a large spatula, gently fold in the egg whites into the batter gently working them into the batter without deflating the fluffiness.
Your pancake batter is now ready to go!
For your bacon, use a good quality hardwood smoked bacon. You can lay it out on a foil lined sheet pan and roast in a 375 oven for 15 minutes (no need to flip it), or until desired doneness. **This can be done several days in advance. Chop it to use in the pancakes.
Caramel:
This rich, golden sauce is the perfect compliment to bacon pancakes, and this recipe will yield plenty to save some for ice cream or anything you love caramel for. Store covered in the refrigerator for up to one month. It also freezes nicely,
*Caramel can be intimidating to make, but it is absolutely worth it. You can easily substitute a good quality Dulce De Leche found in most grocery stores and specialty shops.
If making your own, you will need a heavy duty saucepan, approximately 4 quart capacity as your cream will boil up when added to the sugar base.
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