Bacon Pancakes

Instructions:

1. Cook the bacon:
   In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain, then roughly chop into small pieces.
2. Mix dry ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add wet ingredients:
   In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix.
4. Fold in bacon:
   Reserve a few tablespoons of chopped bacon for topping. Gently fold the remaining bacon into the pancake batter.
5. Cook the pancakes:
   Heat a lightly greased nonstick pan or griddle over medium heat. Pour ¼ cup of batter per pancake onto the hot surface. Cook for about 2 minutes, or until bubbles form and the edges begin to look set. Flip and cook an additional 1–2 minutes, or until golden brown and cooked through.
6. Serve:
   Stack the pancakes high on plates. Top with a pat of butter, the reserved bacon, and a generous drizzle of maple syrup. Serve warm.

Variations:

• Use maple-candied bacon for an extra sweet crunch.
• Swap half the flour for whole wheat to make them slightly heartier.
• Add a pinch of cinnamon or nutmeg to the batter for a cozy flavor twist.
• Serve with fresh fruit or a fried egg on top for a full meal.

Tips:

• Don’t overmix the batter—lumps are fine and ensure a tender texture.
• For extra crisp edges, sprinkle bacon pieces directly onto the hot griddle before pouring batter over them.
• Keep cooked pancakes warm in a low oven (200°F/95°C) while you finish the batch.
• Leftovers can be frozen and reheated in the toaster or microwave.