Wednesday, June 05, 2013
Cakes in the Morning
A good, well-made plain pancake is a delight. Gilding the lily with blueberries is common, but then adding cooked bacon and chopped pecans is not. You might want to try it...the combination is amazing! Sweetie claims they are the best pancakes ever.
Blueberry Bacon Pecan Pancakes
based on a recipe for plain pancakes in The Breakfast Book by Marion Cunningham
2 tablespoons water
5 tablespoons butter
1 cup milk
1 1/4 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt (I used 1/2 teaspoon since the butter was salted)
1/2 cup chopped pecans
1/2 cup cooked, chopped bacon
1 cup (about) fresh blueberries, rinsed and dried
Whisk the egg with the water. Set aside. Melt the butter over low heat in a small pot. When melted, add the milk, stir to combine and let cool. When cool, whisk in the egg mixture.
In a large bowl sift together the flour, sugar, baking powder and salt. Stir in the chopped pecans and bacon. Add the butter/milk/egg mixture and stir until just combined. If too thick, add a little more water.
On a preheated, greased skillet or griddle, over medium-high heat, place enough batter for a 4 -5 inch pancake. Top with some of the blueberries, pushing the berries down into the batter a bit. Repeat to fill the skillet or griddle. When small bubbles form around the sides of each pancake, turn the pancake and let the berry side cook until dark brown. Remove pancakes to a plate as they finish cooking. Continue cooking until all of the batter has been used up.
Serve while hot with real maple syrup. We didn't need extra butter with these, but you could if you prefer your pancakes that way.
Serves 3 - 4.
This poppy self-seeded from last year...and it's a beauty!