I was just telling the husband the other day that I hadn’t had Mac N Dees pancakes for the longest time so I decided to make them for breakfast since I had all the ingredients available in my pantry. Best of all, there were some leftover bacon too which I pan-fried to crisp and ate with the pancakes that were generously drizzled with maple syrup. The salty-sweet combination was utterly delish. We enjoyed the pancakes so much that we decided to have the same for breakfast the next day, lol. I ran out of buttermilk the following day but substituted with skimmed milk and it worked perfectly fine. Enjoy your brekkie and remember to eat like a king! 🙂
Buttermilk Pancakes with Maple Syrup and Crispy Bacon
Ingredients (serves 1-2)
1/2 cup plain flour
1 tsp baking powder
1/2 tbsp sugar
pinch of salt
1/2 cup buttermilk
1 tbsp sunflower oil
2 slices back or streaky bacon, cut into smaller pieces & pan-fried to crisp
1. Combine flour, baking powder, sugar and salt in a bowl. Set aside.
2. In a large mixing bowl, whisk together the buttermilk, sunflower oil and egg.
3. Add the dry flour mixture. Stir swiftly to combine. Do not over-mix.
4. Heat a lightly greased skillet and pour 3-4 tablespoons of batter onto the skillet. Once the surface of the pancake starts to bubble, flip it over. Cook till both sides are golden brown. Repeat for the rest of the batter.
5. Serve with maple syrup and top with crispy bacon.