girl eat world: bacon pancakes

Martha is the grand authority on so many things--and it appears bacon pancakes is one of them. I love using yogurt in pancakes (because honestly, who has buttermilk just lying around in their fridge?) and the fact that I had maple yogurt? It was like the world made sense. You could even boost the flavor a little more by adding another spoon of maple syrup to the batter.

Aren't they just gorgeous?

If you needed any more reason to make these immediately, the pancakes come out like fluffy, decadent clouds. And they're pure genius! I mean, it takes the best parts of breakfast--eggs, yogurt, bacon, pancakes, jam...and puts them together. It almost makes you think there's a glitch in the matrix or something, because it's so overwhelmingly awesome.

~*~

Adapted from Martha Stewart

Makes about 5 medium sized pancakes (I like littler ones, but you could feasibly make two giant ones)

5 half-strips of bacon
1 cup flour
2 tbsp brown sugar

1 & 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 & 1/4 cup maple yogurt (full fat) (plain would work too)

2 tbsp unsalted butter, melted

1 large egg

strawberry jam (optional)

Mix your flour, sugar, baking powder, baking soda, and salt, trying to whisk out any lumps in your flour. Whisk in yogurt, egg, then butter.

Batter up!

Fry up your bacon in a skillet until golden brown. Remove from skillet and drain off excess fat. Add a little bit of canola oil if you need to to keep your pancakes from burning.

Pour in your pancake batter to desired size. Lay a strip of bacon down on the surface. Flip when bubbles erupt through to the top and the bottom size is a light golden brown.