Bacon Pancakes

Fry the bacon in a skillet or on a grill. You can also bake it in the oven at 200°C for 20 minutes, flipping halfway through, until crispy.

For the pancake batter, whisk one egg with 400 ml of whole milk, then add the vanilla and 2.5 tbsp of melted unsalted butter.

In a separate bowl, combine 280 g of flour, 65 g of powdered sugar, a pinch of sea salt, a pinch of baking soda, and 1 tablespoon of baking powder.

Combine the wet and dry mixtures, whisking gently until just combined—do not overmix (a few lumps are totally fine).

Melt a small pat of butter in a non-stick skillet over low heat, and start by cooking a small test pancake to dial in the heat and cooking time.

Cook for about 2-3 minutes, gently press a few pieces of bacon into the top, flip after 30 seconds, and cook the other side for about 1.5 minutes. Transfer to a plate.

Wipe the skillet down with a paper towel and repeat the process, adding a touch of butter before each pancake.