Chef notes
This hunka hunka burnin' breakfast is my take on Elvis' favorite meal, minus the peanut butter. Like The King, they're unapologetically messy. You may think the pancakes themselves need more sugar, but with the brown sugar in the bacon and the banana in the batter I think you'll get your sweet fix here.
Ingredients
- 1¼ cups all-purpose flour
- 1/2 teaspoon cake flour
- 1/2 teaspoon baking soda
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 eggs, whites and yolks separated
- 2½ cups buttermilk
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 8 pieces of Brown Sugar Black Pepper Bacon, each broken into three pieces
- 2 bananas, sliced
Preparation
Heat oven to 200°F. In a medium bowl, mix cake flour, baking soda, baking powder and sugar until combined. In a medium bowl, add the melted butter to the egg yolks and mix well. Slowly add the buttermilk, milk and vanilla and mix well. In a medium bowl, whip the egg whites until stiff (but not dry).
Add the dry ingredients to the buttermilk mixture and blend until everything is moist and lumpy. Fold in the whipped egg whites with a rubber spatula until blended (small specks of egg white are good). Let the batter rest for 20 minutes.
Lightly grease a skillet. Heat skillet over medium heat and add ¼ cup of batter. Repeat 3 times. Cook three pancakes at a time until the pancake starts bubbling and the underside is light brown, about three minutes. Once a crust has started to set, add three slices of banana and three pieces of bacon to each pancake so that the bacon looks like spiders crawling out of the pancakes.
Flatten with a metal spatula and cook for another three minutes. Flip and cook until golden brown, about two minutes. Repeat with remaining batter. Keep pancakes warm in oven until ready to serve. Serve with butter and maple syrup.
