Fluffy Buttermilk Pancakes With Praline Bacon - cooking recipe

Ingredients

Praline Bacon
1 lb bacon, thick-sliced
2 tablespoons pecans, finely chopped
1/4 cup brown sugar, lightly packed
1/4 teaspoon black pepper, freshly cracked
Pancakes
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
2 cups buttermilk
2 teaspoons pure vanilla extract
clarified butter, for the pan (or canola oil)
maple syrup, for serving

Preparation

FOR THE PRALINE BACON:
Place a rack in the upper third of the oven and preheat to 400 degrees F.
Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
Bake for 10 to 12 more minutes, until browned and bubbling.
FOR THE PANCAKES:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon 1/4-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
Serve with maple syrup.