Buttermilk Pancakes and Bacon
5,6 / 10
ready in 28 min.
Preheat oven to 200º F.
Cook bacon until crisp. Drain on paper towels. Place in oven to keep warm.
In a large mixing bowl, whisk all ingredients together until smooth.
Heat a nonstick griddle or skillet over medium heat for 4 to 5 minutes. Brush the hot griddle or skillet lightly with vegetable oil. Pour 1/4 cup of batter for each pancake onto the hot griddle. When bubbles appear on the top of the pancakes and the edges are starting to look dry, flip the pancake and cook until golden brown on the second side. Adjust heat as necessary. Repeat until all the batter is gone.
Transfer cooked pancakes to ovenproof plate, do not layer. Place in oven to keep warm.
Garnish with butter and maple syrup. Serve immediately with bacon.