I woke up yesterday morning with an intense craving for pancakes. I haven’t made them in a while and it seemed like just this thing for a cool late-fall morning. I usually make my pancakes with fruit like I did with my blueberry pancakes but this morning I opted to go a little heavier with a maple bacon pancake (the bacon is cooked right inside the pancake). I serve them with a cold glass of farm-fresh milk because anything else (even coffee) feels too heavy.
I cooked these up this morning then opened all of our windows to watch the sun over the mountains. The leaves are mostly fallen now and we’re caught in this area where it’s not quite fall but doesn’t feel quite like winter either. It’s a definite place of change, much like 2017 has been for us and our little family. We left the city and moved out to the mountains where we’re now looking to buy a little farm and start our own homestead. I read a Bible verse the other day that said:
So we do not lose heart. Though our outer self is wasting away, our inner self is being renewed day by day. For this light momentary affliction is preparing for us an eternal weight of glory beyond all comparison, as we look not to the things that are seen but to the things that are unseen. For the things that are seen are transient, but the things that are unseen are eternal. – 2 Corinthians 4:16 – 18
It really struck a chord with me as a reminder that these seasons in our life are fleeting and that even during the challenging times there is renewal on the horizon. This morning, I suppose, my renewal was maple bacon pancakes and a 2 Corinthians devotional. 😉
To make these pancakes you’ll need:
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Griddle (not necessary, but very helpful)
- Basic kitchen tools (spatula, mixing spoon, etc.)
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tbsp baking powder
- 2 tsp salt
- 2 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 tsp maple syrup
- 6 strips bacon, cooked and crumbled
- In a large mixing bowl, whisk together all of the dry ingredients (flour, sugar, baking powder, and salt).
- In a separate medium mixing bowl, whisk together the wet ingredients (milk, eggs, melted butter, vanilla, and maple syrup).
- Slowly fold the wet mixture into the dry ingredients. Stir until just blended, add the cooked and crumbled bacon. Stir.
- Using a 1/3 - 1/4 cup measuring cup (depending on the size you'd like your pancakes), add batter to the griddle.
- Cook the pancakes until the edges are dry and little bubbles begin forming on top. Flip the pancake and cook until done, 1 - 2 minutes.
Give them a try this weekend and tag me on IG at #honeyandpineco! Also, don’t forget to pin it to your breakfast boards. 🙂