4
Ingredients
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Directions
Mix the warm water, instant yeast, buttermilk, and 1 cup of the all-purpose flour together and set aside in a warm place for 1 hour.
- Next, whisk together the remaining all-purpose flour, sugar, salt, and baking soda. In a separate bowl, whisk together eggs and oil. After an hour, mix the buttermilk mixture, egg mixture, and dry ingredients together to form pancake batter, being mindful not to overmix!
- Cook like regular pancakes or heat up an 8" skillet to make oversized pancakes!
- In an 8" skillet, heat up 1 tablespoon of butter over medium-low, then add 1 cup of the batter. Cook until golden brown, then transfer to a lined baking sheet. Repeat until 4 or 5 large pancakes are made, then finish in a 350°F oven for 5-10 minutes or until baked through.
- In a large non-stick pan, cook bacon over medium low heat for 7-9 minutes or until crispy and golden (turn frequently for even browning).
- To serve, place pancake on a plate, followed by several slices of turkey bacon. Drizzle on maple syrup and serve with some fresh fruit compote. Happy Mother's Day!