Bacon Fat Pancakes Recipes

Steps:

• Line a plate with paper towels and set aside. Cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Remove to the prepared plate. Discard the drippings and wipe the pan clean with a paper towel.
• Combine the heavy cream, 1 tablespoon of the confectioners' sugar and 1/4 teaspoon vanilla extract in a medium bowl. Using a whisk or a handheld mixer, beat the cream until it holds medium peaks, about 2 minutes. Set the bacon and whipped cream aside while you make pancakes.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and nutmeg. In another bowl, beat the eggs, then whisk in the milk and the remaining 1/2 teaspoon vanilla. Melt 3 tablespoons of the butter in the skillet over medium heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed (a few lumps are okay).
• Keeping the skillet at medium heat, ladle two 1/4-cup circles of the batter onto the skillet to make 2 pancakes. Above each, ladle two 2-tablespoon circles of batter to form the snowmen's heads, close enough for the pancakes to run together. Cook, until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Transfer the pancake snowmen to a serving plate. Repeat with the remaining batter and ingredients, adding more butter to the skillet between each addition.
• Sift the remaining confectioners' sugar over the snowmen to create a snowy effect. Place a strawberry half over each snowman's head to form a cap, and a bacon strip across each neck to form a scarf. Place 2 chocolate chips on each head to make eyes, and a row of 5 chips under the eyes to form a smile. Add a row of 3 or more chips to each body to create buttons. Fit a medium pastry bag with a large (#840) pastry tip or snip the edge of a resealable plastic bag to make a 1/4-inch hole, and fill with the whipped cream. Pipe a row of rosettes on the bottom of the strawberry "hat" to form a decorative brim.
• Serve immediately with warm maple syrup on the side.

Steps:

• Special Equipment: Food Processor
• In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook.

Steps:

• Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Mix the buttermilk, vanilla extract and eggs in another bowl until thoroughly combined. Stir in the bacon and banana. Fold in the dry ingredients.
• Preheat a large pan over medium-high heat. Add a little bacon fat or butter and allow to heat and melt. Add about 1/2 cup of the batter for each pancake. Allow the pancake to cook until it starts to bubble on top and gets golden brown around the edges, 2 to 3 minutes. Flip and cook for another minute. Remove to a platter. Repeat with the remaining batter. Top with butter and maple syrup.

Steps:

• Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
• In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
• Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.