Bacon n’ Beer Griddle Cakes
(from ileanaespinoza’s recipe box)
Source: http://crepesofwrath.net/2011/01/31/bacon-n-beer-griddle-cakes/
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people
Categories: alcohol, bacon, beer, breakfast, no bake, pancakes, pork, sweet
Ingredients
- 10 slices bacon, cooked until crisp and diced
- 1 3/4 cup flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 egg, whites and yolk separated
- 1 12 oz. bottle nice beer (I recommend something like Newcastle or a nice amber beer – this is definitely not a recipe you can use a cheap beer with because you can taste the beer)
- 1 1/2 tablespoons vegetable or canola oil
- syrup, for serving
Directions
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Cook your bacon. You can either do it the traditional way in the pan, until crispy, or you can do it in the oven, which I find produces better results. First, pre-heat your oven to 375 degrees F. Simply line a baking sheet with foil, then place a cooling rack on top. Spray with non-stick spray, then lay the bacon over the cooling rack. Bake for 20-25 minutes, until it has reached your desired level of crispiness. Set aside to cool, then dice.
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Whisk together your flour, sugar, baking powder, and salt in a large bowl. In a medium sized bowl, whisk together the egg yolk, the beer, and the vegetable oil. In a small bowl, whisk the egg whites until foamy and add them to the beer mixture.
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Gently whisk the beer mixture into the flour mixture, until just combined. Fold in the diced bacon. Heat a large pan over medium-high, until hot. Grease your pan with either non-stick spray or butter. Scoop 1/4 cup of batter for each pancake and cook for 2-3 minutes, until bubbling on one side. Flip the pancake and let cook until golden, pressing down slightly with your spatula on the top of the pancake.
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You can place your pancakes in a 200 degree F oven to keep warm while you cook the rest of the pancakes. Serve with a little butter and lots of syrup.