Fluffy Bacon Pancakes

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8 Slices Maple Bacon

2 Cups Flour

2 Tbs brown sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

3/4 cup milk

2 large eggs, separated

1/4 cup melted butter

Begin by cooking your bacon until crispy, when ready remove and set aside. In a large bowl, combine and mix flour, sugar, salt, baking powder, and baking soda. In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened. Beat the egg whites in another bowl until stiff peaks form, and gently fold into the batter until well incorporated. Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough, place one strip of bacon back on the skillet, and slowly pour about 1/4 - 1/2 cup of your batter on top (just enough to cover the bacon strip). Wait until you see several bubbles forming on the wet side of the pancake; that is an indication it is ready to flip. Repeat this for all your pancakes. Works great with our Maple Bacon Ice Cream.