Ingredients
4 ServingsMeat & Seafood
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Raw Bacon Slice 8 slices
Dry Goods
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All Purpose Flour 1 1/2 cups
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Baking Powder 1 Tbsp
Baking Products
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Granulated Sugar 1 Tbsp
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Light Brown Sugar 1/4 cup
Produce
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Strawberries 1/4 cup
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Blueberries 1/4 cup
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Fresh Rosemary 4 sprigs
Spices
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Kosher Salt 1 tsp
Dairy & Eggs
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Buttermilk 1 1/3 cups
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Eggs 2
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Unsalted Butter 3 Tbsp
Pantry
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Canola Oil 1 Tbsp
Preparation
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Prep Batter
Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine Add the dry ingredients into the wet ingredients, mix well to combine. Add melted butter in a slow and steady stream while simultaneously whisking until combined.
- 1 1/2 cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Kosher Salt
- 1 Tbsp Granulated Sugar
- 1 1/3 cups Buttermilk
- 2 Eggs
- 3 Tbsp , melted Unsalted Butter
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Cook Bacon
Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.
- 8 slices Raw Bacon Slice
- 1/4 cup Light Brown Sugar
- 4 sprigs , leaves picked Fresh Rosemary
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Prep Smash-In
Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.
- 1/4 cup , hulled, sliced Strawberries
- 1/4 cup Blueberries
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Cook Pancake
Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.
- 1 Tbsp Canola Oil
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Serve and enjoy!
Garnish and enjoy!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 660 kcal | |
Total Fat | 17 g | 21% |
Total Saturated Fat | 8 g | 42% |
Unsaturated Fat | 9 g | |
Cholesterol | 125 mg | 42% |
Sodium | 1320 mg | 60% |
Total Carbohydrate | 62 g | 23% |
Fiber Total Dietary | 3 g | 12% |
Sugars Total | 22 g | |
Good Source: Protein | 18 g | 35% |
Vitamin C | 9 mg | 10% |
Calcium Ca | 371 mg | 30% |
By Innit Culinary Team