Sundays are always our laziest days, but they’re also our most ritualistic. We make our way out of bed slowly, then down to the kitchen to cook up a big breakfast and tune in to the Sunday shows. Mark usually runs to the store, because no matter how many times we make the same waffles or pancakes we never seem to be fully prepared (the secret is that when he has to go out, he usually brings back coffee… so why would we ever prepare?).
We usually make the same few things… waffles with strawberries and whipped cream, banana or some kind of berry pancakes, or lately, well… these.
Then go ahead and add a pound of bacon, a pad of butter, and a generous helping of maple syrup and curse away.
It’s okay, it’ll be worth it.
Maple Bacon Pancakes
Adapted from Better Homes and Gardens
6-8 pieces bacon, cooked and chopped into small pieces
1 3/4 cups all-purpose white or whole wheat flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk
3 tablespoons applesauce
1/2 cup cottage cheese
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
Cook bacon and chop into small (~1/4 inch) pieces, set aside.
In a large bowl stir together flour, sugar, baking powder, and salt. In another bowl use a fork to combine egg, milk, and applesauce. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in cottage cheese, vanilla, and maple syrup.
For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. After batter is spread, cover with chopped bacon, then flip. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm, topped with more bacon and syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.