Bacon pancakes are what flat bacon is for: a batter of two eggs, a cup of yogurt, a teaspoon of baking powder, half a teaspoon each of sugar and salt and 200 g of sifted flour, whisked until it clings to the whisk and falls off in a ribbon. Pour it into a tall, narrow glass, slide a flat crispy strip in, and it comes out evenly coated — a curled strip would never fit or coat cleanly. Cook them like pancakes, 3–5 minutes a side, flipping once the edges set. Soft coating first, then the smoke, salt and crunch of the bacon underneath. Serves 3.
Instructions
- 1
Crack the eggs into a bowl, fishing out any shell and membrane.
- 2
Add the yogurt, baking powder, sugar and salt.
- 3
Sift in the flour — breaking up the clumps here gives a smoother batter with less whisking.
- 4
Whisk smooth. The batter should cling to the whisk and then fall off in a ribbon — thick enough to coat the bacon.
- 5
Get the pan heating and pour the batter into a tall, narrow glass.
- 6
Slide a flat bacon strip into the glass; it comes out evenly coated.
- 7
Cook it like a pancake, 3–5 minutes a side, flipping once the edges set.
10:00 - 8
Cook the rest of the batter as ordinary pancakes — there is far more than four strips will use.
Watch the video
Notes from our kitchen
The ribbon test is the whole batter: too thin and it slides off the bacon in the pan, too thick and the coating stays raw inside while the outside colors. A tall narrow glass matters as much as the batter — it is what lets one dip coat a whole strip, and it only works because the bacon is flat. And moderate heat throughout: the coating needs 3–5 minutes a side to cook through, which a hot pan will not allow.
Variations
- Plain pancakes from the leftover batter. 200 g of flour makes far more batter than four strips need, and it behaves like a normal yogurt pancake mix — ladle the rest into the same pan for a stack alongside. A spoon of the washed bacon fat in the pan makes them taste like the diner version.
- Sweet or savory finish. Maple syrup is the obvious partner and plays off the salt beautifully. For a savory plate, skip the syrup and serve with a fried egg — ideally fried in the bacon fat from the tray.
Frequently Asked Questions
Why does the bacon have to be flat?
Because the batter lives in a tall, narrow glass. A flat strip slides in and comes out evenly coated in one motion; a curled strip from the pan will not fit and takes the batter in patches. The two-tray bacon method is a prerequisite, not a suggestion.
Is it baking powder or baking soda?
Baking powder — a teaspoon, as the narration says. The written ingredient list says soda, but powder is what goes in. Soda would need the acid in the yogurt to do all the lifting and can leave a soapy edge if it is not balanced; powder is self-contained and more forgiving here.
Why sift the flour?
Sifting breaks up the clumps before they meet the liquid, so you reach a smooth batter with far less whisking. That matters here: over-whisking develops gluten, and the pancakes lose the soft, fluffy coating that contrasts with the crunchy bacon inside.
Can I make the batter ahead?
A couple of hours in the fridge is fine — give it a stir before use. Beyond that the baking powder loses lift and the pancakes come out flatter. Cooked bacon pancakes keep a day and reheat best in a dry pan; the microwave softens the crunch that is the whole point.
Related Recipes
Cheesy Bacon Fresh Roll
Cheesy Breakfast Rings
Restaurant-Style Flat Crispy Bacon
Rice Paper Breakfast Crunch Wrap
Creamy Cheese & Onion Dip
