Buttermilk Bacon Grease/Fat Pancakes

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 ½ cup butter, melted and cooled
 2 ½ cups flour, spooned and leveled
 ¼ cup white sugar
 1 tsp salt
 2 tsp baking soda
 2 tsp baking powder
 2 cups buttermilk
 ½ cup milk
 2 eggs, separated
 bacon grease, for frying (easiest way to do this is cook bacon before and leave the grease/fat in the pan)
Instructions
1

Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.

2

Get out 3 mixing bowls: large, medium, and small.

3

Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.

4

In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.

5

Add the buttermilk and milk to the melted butter.

6

Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.

7

Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.

8

Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour.

9

Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.

10

Heat a griddle or large frying pan over medium heat.

11

When it is hot, smear a little bacon grease over the griddle. Or if you cooked bacon before, leave the bacon grease in the pan!

12

Scoop the batter using a half cup measurement.

13

When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown and crispy on the edges!

14

Continue cooking for another 2-3 minutes until they are golden and crispy on both sides.

15

Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.

16

Serve with lots of butter and syrup!

Ingredients

Ingredients
 ½ cup butter, melted and cooled
 2 ½ cups flour, spooned and leveled
 ¼ cup white sugar
 1 tsp salt
 2 tsp baking soda
 2 tsp baking powder
 2 cups buttermilk
 ½ cup milk
 2 eggs, separated
 bacon grease, for frying (easiest way to do this is cook bacon before and leave the grease/fat in the pan)

Directions

Instructions
1

Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.

2

Get out 3 mixing bowls: large, medium, and small.

3

Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.

4

In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.

5

Add the buttermilk and milk to the melted butter.

6

Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.

7

Use a small whisk or fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.

8

Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour.

9

Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.

10

Heat a griddle or large frying pan over medium heat.

11

When it is hot, smear a little bacon grease over the griddle. Or if you cooked bacon before, leave the bacon grease in the pan!

12

Scoop the batter using a half cup measurement.

13

When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown and crispy on the edges!

14

Continue cooking for another 2-3 minutes until they are golden and crispy on both sides.

15

Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.

16

Serve with lots of butter and syrup!

Buttermilk Bacon Grease/Fat Pancakes