Fluffy Pancakes with Whipped Maple Butter & Caramelized Bacon

METHOD

1. Step 1: Caramelized bacon (oven)

   • 8 slices bacon
   • 2 tbsp brown sugar
   • Lots of black pepper
   • Optional: 1 tsp maple syrup or honey
   • Optional: pinch chili flakes or smoked paprika

   Heat oven to 200°C. Line a tray with foil + baking paper. Lay bacon on the tray. Sprinkle with brown sugar, lots of black pepper, and optional chili/smoked paprika. Bake 15 to 20 min, flipping once, until deep golden and crisp. Move to a rack or paper towel so it stays crunchy.

2. Step 2: Brown the butter

   • 3 tbsp butter

   Melt butter in a small pan over medium heat. Cook until nutty and you see golden-brown bits, 3 to 5 min. Pour into a bowl to cool slightly.

3. Step 3: Fluffy pancakes

   • 190 g all-purpose flour
   • 2 tbsp sugar
   • 2 tsp baking powder
   • 1/2 tsp baking soda
   • 1/2 tsp salt
   • 300 ml buttermilk (or milk + 1 tbsp lemon juice, sit 5 min)
   • 1 large egg, separated
   • 1 tsp vanilla (optional)

   In a bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg yolk, vanilla (if using), and cooled brown butter. Pour wet into dry. Stir gently until just combined. Lumps are good. In a clean bowl, beat the egg white to soft peaks. Fold egg white into the batter as the last step. Rest batter 5 to 10 min. Cook on a lightly buttered pan or griddle over medium-low. Pour about 1/3 cup per pancake. Flip when bubbles pop and edges look set, 2 to 3 min. Cook 1 to 2 min more.

4. Step 4: Whipped maple butter

   • 3 tbsp soft butter
   • 1 to 2 tsp maple syrup
   • Tiny pinch of salt

   Mash or whisk soft butter with maple syrup and salt until fluffy.