Peach-Blueberry Pancakes

I don’t have a photo of these because, frankly, these were pretty non-photogenic pancakes. It’s probably because I cooked them in bacon grease, which made them taste awesome but not have that lovely golden-brown color that butter-cooked pancakes get.

Anyway, looks aside, these are some delicious pancakes. I just added peaches, blueberries, and cinnamon to the traditional Bisquick pancake recipe, then cooked the cakes in bacon grease that was left in the pan from a batch of porky goodness. You can certainly use butter if you prefer; I just like the little smokiness that the bacon grease provides.

Peach-Blueberry Pancakes

2 cups all-purpose baking mix (such as Bisquick)
1 cup milk
2 eggs
1/2 tsp cinnamon
1/4 pint blueberries
2 peaches, pitted and chopped (I didn’t peel them, but it’s fine if you want to)

Combine all ingredients except fruit, stirring just until the mixture is moist. Stir in fruit.

Meanwhile, cook a batch of bacon in a large skillet and remove bacon strips to drain. Pour bacon fat into a container and reserve, leaving a little fat in the pan. Add pancake batter by the 1/4 cup (I can fit about three at a time in my pan). Cook until the edges are dry and the top is full of bubbles, about 1 minute. Flip and cook another minute.

Continue cooking pancakes in batches until they’re all done, adding a little bacon grease to the pan if necessary. They’ll probably be dark brown and splotchy in color, but who cares when you have pancakes that taste like heaven?

– Stephanie


2 responses to “Peach-Blueberry Pancakes

  1. Pingback: Hypothermia and Cooked Peaches « carefullcook

  2. Pingback: Buttermilk blueberry american pancakes! « kerrycooks

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