Recipe courtesy of Grub
Episode: Philadelphia
20 min
20 min
2 to 3 servings


  • 1 cup all-purpose flour 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 1/2 cups buttermilk 
  • 1 egg, beaten 
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped crispy bacon 
  • 1/4 cup shredded sharp Cheddar 
  • Maple syrup 


Whisk together the flour, baking soda and salt in a bowl. Add the buttermilk and egg and whisk until blended and there are no lumps...don't over-mix because the pancakes will become tough.

Heat a griddle over medium-high heat. Melt the butter on the griddle when hot. Do a small test of the batter to make sure the griddle or pan is hot enough by seeing how quickly the batter cooks.

Pour about 1/2 cup of the batter in a circular motion to spread on the griddle. When the pancake has started cooking, sprinkle the chopped bacon all over it. Cook until bubbles form on the surface and the edges are cooked, and then flip and cook until completely cooked through. Transfer the pancake to a plate. Sprinkle with the cheese and let it melt, and then top with syrup and serve!! 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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