Southern Comfort Breakfast: Fluffy Buttermilk Pancakes with Crispy Bacon & Fresh Fruit Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1/2 tsp pure vanilla extract
• 8 slices thick
• cut bacon
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 small kiwi, peeled and diced
• 1/4 cup fresh orange juice
• 2 tbsp chopped fresh mint leaves

Instructions

1. 4a. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. 4b. In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Mix well. 4c. Gradually add wet ingredients to dry ingredients, stirring gently until just combined. Be careful not to overmix the batter. 4d. Heat a non stick griddle or skillet over medium heat. Lightly grease with cooking spray or butter. 4e. Cook pancakes for 2 3 minutes per side, until golden and cooked through. Keep warm in a preheated oven at 200°F while preparing the rest of the dish. 4f. In a small skillet, cook bacon over medium heat until crispy, about 4 5 minutes per side. Transfer to paper towels to drain. 4g. In a separate bowl, combine mixed berries, kiwi, orange juice, and mint leaves. Toss gently to mix.

Chef’s Insight

The secret to fluffy pancakes is not overmixing the batter and using room temperature ingredients.

Notes

Serve with a glass of fresh orange juice or cold brew coffee - Perfect for weekend brunches or special occasions