Categories: Breakfast

Ingredients

• 12 slices thick-cut bacon
• 3/4 cup plus 2 tbsp oats
• 3/4 cup flour
• 1/2 cup cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup maple syrup
• 2 tbsp bacon grease

Directions

1. Preheat oven to 200.

2. Cut the bacon in half lengthwise, and then cut into 1/2-inch pieces. Put in a large, cold skillet and turn the heat to medium. Cook the bacon, stirring frequently, until browned and crispy, about 10 minutes. Remove the bacon pieces from the grease with a slotted spoon and drain on paper towels. Reserve 1 tbsp of bacon grease for the batter and a little for greasing the pancake griddle.

3. Put the oats in a blender or food processor and grind to a powder. Add the flour, cornstarch, baking powder and soda, salt, buttermilk, eggs, maple syrup and 1 tbsp reserved bacon grease. Blend until combined, scraping down the sides of the blender or food processor once or twice. Let batter sit for 10 minutes to thicken slightly. Reserve a small handful of the bacon pieces for garnish and fold the rest into the batter.

4. Heat a griddle or large skillet over medium-low. Brush with some reserved bacon grease and pour or ladle about 1/4 cup of batter out for each pancake. Cook until the edges of the pancake start to look dry and there are some holes in the top of the pancakes, about 1 1/2 minutes. Flip and cook until the bottoms are browned and the pancakes feel firm to the touch, about another minute. Put pancakes on a plate and keep warm in the oven while cooking remaining batter.

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