Ingredients
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 large egg, beaten
- 2 1/4 cups buttermilk
- 2 tablespoons chopped chives
- 1 to 2 tablespoons vegetable oil
- Walnut Butter, recipe follows
- Caramelized Onions, recipe follows
Directions
Place the bacon in a large skillet and cook, stirring, over medium-high heat, until crisp and the fat is rendered, about 4 minutes. Remove from the pan and drain on paper towels.
Sift the flour, salt, and baking powder into a large bowl. Add the egg and buttermilk, and stir just until blended, being careful not to over mix. Add the chives and crumble the bacon into the batter and mix to incorporate.
Heat 2 teaspoons of the oil in a large non-stick skillet over medium-high heat. Ladle 2 tablespoon portions of batter into the pan, being careful not to overcrowd, and cook until golden brown, about 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.
To serve, place 3 pancakes on each serving plate. Top each pancake with a pat of Walnut Butter and Caramelized Onions, and serve immediately.
Walnut Butter:
- 1/2 cup walnut pieces
- 4 ounces (1 stick) unsalted butter, cut into pieces, at room temperature
- 1 tablespoon minced shallots
- 1 teaspoon chopped garlic
- 1/2 teaspoon salt
Preheat the oven to 400 degrees F.
Spread the walnuts on a baking sheet and lightly toast in the oven for 7 to 10 minutes. Remove from the oven and let cool. Roughly chop.
Place the butter, walnuts, shallots, garlic, and salt in a medium bowl, and mix well with a rubber spatula. Spoon down the middle of an 8-inch piece of parchment paper and roll into a log, about 1-inch in diameter. Wrap tightly and refrigerate until ready to use.
To use, cut into thin slices and place on top of the Bacon Pancakes. (The Walnut Butter can be frozen, tightly wrapped in plastic, for up to 1 month.)
Yield: 2/3 cup
Caramelized Onions:
- 4 tablespoons unsalted butter
- 1 pound yellow onions, peeled and very thinly sliced (4 cups)
Melt the butter in a large saute pan over medium-high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour.
Remove from the heat and set aside until ready to serve with the Bacon Pancakes.
Yield: 1 cup
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By secondbest_5215638
streamwood, IL
on June 06, 2007
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I made this recipe months ago and to this day I can't can't look at butter without feeling sick. My dad and boyfriend had both seen Emeril make this, and the next weekend I decided to try to make it. They both loved this savory pancake, but I was disgusted by how flavoring butter makes people think they can and should eat twice as much butter. And something was off about the whole experience. Maybe I just got knocked out of my comfort zone by the idea of serving pancakes with onions instead of syrup, but this is not my idea of a good breakfast.
By hhoudek_5059941
on March 01, 2006
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These pancakes are delicous. they make an excellent appetizer. So even if the batter is too thick, add a little liquid. Different altitude - different batter, that is a very well known fact.
By bsavage_2447585
Houston, TX
on September 08, 2005
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I can't even begin to you how repulsive these 'pancakes' were. I followed the recipe exactly and they turned out terrible. That was a sad waste of ingredients.
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