Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1/2 cup sour cream
- 2 eggs
- 4 strips of bacon, cooked and crumbled
- 1/2 onion, diced
- 2 tablespoons butter
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, baking powder, baking soda, salt, and black pepper.
2. In a separate bowl, whisk together milk, sour cream, and eggs until well combined.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the crumbled bacon and diced onion.
5. Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
8. Repeat with the remaining batter, adding more butter to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 14g
Carbohydrates per serving: 28g
Protein per serving: 11g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of milk, you can use almond milk or soy milk.
- Instead of sour cream, you can use Greek yogurt or buttermilk.
- Instead of bacon, you can use ham or sausage.
- Instead of onion, you can use scallions or chives.
Variations:
- Add shredded cheddar cheese to the batter for extra flavor.
- Top the pancakes with a fried egg and hot sauce for a breakfast sandwich.
- Serve the pancakes with a dollop of sour cream and chives on top.
Tips and tricks:
- Make sure to cook the pancakes on medium heat to prevent burning.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Fold in the bacon and onion gently to prevent over-mixing the batter.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and garnish with chopped chives.
Garnishes:
Chopped chives or sour cream
Pairings:
Serve with a side of fresh fruit or a side salad.
Suggested side dishes:
Fresh fruit or side salad
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked and reach an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pancakes have been a popular breakfast food for centuries, dating back to ancient Greece and Rome. The addition of bacon and onion to pancakes is a modern twist on a classic dish.
Flavor profiles:
Savory, salty, and slightly sweet
Serving suggestions:
Serve for breakfast or brunch.
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