Ingredients
- 8 slices Bacon
- 1 cup All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 2 Tbsp Brown sugar
- 1.5 Cups Buttermilk
- 3/4 tsp Vanilla extract
- Nonstick spray
- 2 tsp Maple syrup optional
- 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits)
Topping
- 2 tsp Butter
- 1 Apple peeled and diced small
- 2 tbsp Brown sugar
- 1/4 cup Dried cranberries
- 2 tbsp Water
Instructions
- Place the bacon in a nonstick pan over medium to medium low heat. Cook on both sides until crisp. Then set aside on paper towels to drain excess grease. (Save the leftover grease for cooking the pancakes if desired). (Alternatively place the bacon on a foil lined baking sheet and cook in a 400 degree oven until crisp)
- For the topping: Add all ingredients to a nonstick pan on medium low heat. Simmer until the apples are tender and the liquid becomes a syrup consistency, stirring occasionally.
- Mix the flour, baking powder, salt, and brown sugar in a large bowl. Whisk in the buttermilk, and vanilla until a semi thick batter forms. (Use regular milk if needed to thin out the batter to a smooth consistency). Transfer the batter to a pourable measuring cup with a spout if desired.
- Heat a large non-stick griddle or skillet over medium heat, and grease lightly with non-stick spray.
- Pour the batter into circles about 1.5 inches in diameter. Make sure to space them apart so they don't spread onto one another.
- Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
- Top with apple cranberry mixture and a drizzle of maple syrup (if using). Serve with bacon and raspberries.
Nutrition
Calories: 491kcal | Carbohydrates: 59g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 780mg | Potassium: 365mg | Fiber: 4g | Sugar: 29g | Vitamin A: 262IU | Vitamin C: 10mg | Calcium: 180mg | Iron: 2mg
Silver Dollar Pancakes
Ingredients
- 8 slices Bacon
- 1 cup All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 2 Tbsp Brown sugar
- 1.5 Cups Buttermilk
- 3/4 tsp Vanilla extract
- Nonstick spray
- 2 tsp Maple syrup optional
- 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits)
Topping
- 2 tsp Butter
- 1 Apple peeled and diced small
- 2 tbsp Brown sugar
- 1/4 cup Dried cranberries
- 2 tbsp Water
Instructions
- Place the bacon in a nonstick pan over medium to medium low heat. Cook on both sides until crisp. Then set aside on paper towels to drain excess grease. (Save the leftover grease for cooking the pancakes if desired). (Alternatively place the bacon on a foil lined baking sheet and cook in a 400 degree oven until crisp)
- For the topping: Add all ingredients to a nonstick pan on medium low heat. Simmer until the apples are tender and the liquid becomes a syrup consistency, stirring occasionally.
- Mix the flour, baking powder, salt, and brown sugar in a large bowl. Whisk in the buttermilk, and vanilla until a semi thick batter forms. (Use regular milk if needed to thin out the batter to a smooth consistency). Transfer the batter to a pourable measuring cup with a spout if desired.
- Heat a large non-stick griddle or skillet over medium heat, and grease lightly with non-stick spray.
- Pour the batter into circles about 1.5 inches in diameter. Make sure to space them apart so they don't spread onto one another.
- Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
- Top with apple cranberry mixture and a drizzle of maple syrup (if using). Serve with bacon and raspberries.
Nutrition
Calories: 491kcalCarbohydrates: 59gProtein: 12gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 44mgSodium: 780mgPotassium: 365mgFiber: 4gSugar: 29gVitamin A: 262IUVitamin C: 10mgCalcium: 180mgIron: 2mg
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