Pancakes aux Lardons

8 12 2008

When he was in high school, my brother used to frequent a place called The Original Pancake House.  He was a big fan of their Dutch Baby, a puffy, eggy pancake served with melted butter, powdered sugar, and lemon juice.  Every now and then, he and my Mom would bust out the cast iron skillet and make one at home, which, luckily, they were willing to share.  Anyway, as far as I knew, The Original Pancake House was just that – a one-off, family-owned breakfast joint.  Imagine my surprise when I saw that same familiar sign tucked behind the Albertson’s in another city at least 2,000 miles away.  Well, I had to give it a shot.  Not having been there in years, my memory of the menu was hazy at best.  But when I sat down, I was immediately drawn to the bacon waffles.  Who doesn’t love a nice plate of waffles drenched in maple syrup with a side of meaty, smoky bacon?  And when the bacon and the syrup chance to meet?  Bliss.  So the bacon waffle it was, and it was every bit as awesome as I expected it to be.

Mmmmm... bacon.

Fast forward to a few years later.  I’m living in Paris, and I have no waffle iron.  I do, however, make my fair share of pancakes on Sunday mornings.  I’m not sure if I’ve mentioned this specifically before, but they sell these packages of lardons (i.e. pre-chopped bacon) in just about every portion size imaginable.  They’re totally convenient for adding small amounts of bacon to recipes, and you don’t even have to dirty a cutting board!  So, finding myself with a package of lardons in the fridge, I decided to whip up a batch of bacon pancakes.

It couldn’t have been easier.  I cooked the lardons and set them aside, then made a simple buttermilk pancake batter with a bit of medium-grind cornmeal.  As the pancakes cooked, I sprinkled them with the crisp bacon, flipped them, and breakfast was served.  Absolute heaven with butter and a liberal drizzle of maple syrup.

Breakfast of Champions

Bacon Pancakes


100 g (about 3½ oz.) lardons fumés, or chopped thick-cut bacon

¾ cup unbleached all-purpose flour (Type 65 if you’re in France)

¼ cup medium-grind cornmeal

2 tsp. cassonade or turbinado sugar

¼ tsp. coarse sea salt

¼ tsp. baking soda

1 cup buttermilk

1 egg

½ tsp. vanilla extract or bourbon


  1. Cook the bacon until most of the fat has rendered, and desired crispness is reached.  Set aside on a paper towel-lined plate.  Save the fat for cooking the pancakes.
  2. Combine the flour, cornmeal, sugar, salt, and baking soda in a medium bowl.  Blend the buttermilk, egg, and vanilla or bourbon in a measuring jug.  Gently stir the two mixtures together until just combined.  A few lumps are nothing to worry about.
  3. Heat a little of the bacon fat in a skillet over medium heat.  When the pan is hot and the fat is shimmering, spoon out the batter into the desired pancake size.  (This is a highly personal matter, but I think 3 Tbsp. is about right.)  As they cook, sprinkle a few of the bacon chunks over the raw pancakes in the pan.  When you see bubbles rising to the surface of the pancakes, flip them and cook a few minutes longer.  Keep them warm in a low oven while you cook the rest.
  4. Serve warm with butter and maple syrup. 

Makes enough for two hungry adults.

Originally published on Croque-Camille.




11 responses

8 12 2008
Cathy - wheresmydamnanswer

Love your pancakes!! They look so great. I am a huge fan of the original pancake house – those dutch babies are amazing!!

9 12 2008
Lori Lynn at Taste With The Eyes

What a great idea. These pancakes look awesome, how neat to have all shapes and sizes of bacon available at the market. We need that here! I worked at an IHOP in college. I so remember all those pancakes, and all the syrups too.

9 12 2008

Ooh, all of the best things about breakfast rolled into one! Good idea! I love lardons. If I ever move back to the US, I think they would be one of the everyday things I’d miss the most. Er, besides bread of course. And crème fraîche, and, and — oh who am I kidding? I love living in Paris 😉

9 12 2008

I can honestly say I’ve never tried bacon with maple syrup, or waffles for that matter. It sounds delicious though! We have lardons here too they’re great, so easy!

9 12 2008

Cathy – I know, aren’t they?

Lori Lynn – Thanks! Yes, the diversity of bacon is one of my favorite things about France. 🙂

Hopie – Me, too!

Sam – Try it – the sweet and salty combination can’t be beat!

10 12 2008

I have to admit, the thought of bacon with syrup always turned me off, but after thinking about it for a while and seeing your pictures, it looks really good. And nothing is better than cornmeal in the batter.

10 12 2008

Haha, that’s a wonderful idea. It’s a bit more work for the chef, but easier for the eater!

10 12 2008
JennDZ_The LeftoverQueen

That sounds so good Camille! I know when I lived in Norway we always wrapped pancakes around bacon and sprinkled it with sugar. Such good stuff!

10 12 2008

Christina – Trust me, it’s fabulous! And cornmeal does really nice things in pancakes, doesn’t it?

gaga – Exactly!

Jenn – What a great idea! I’m going to have to try that! Or visit Norway…

31 12 2008

a classic, I make this at work pretty frequently for my cooks and the adventurous who want to try it.

My new bacon love is salted caramel bacon milkshakes. oh lawd.

22 04 2009
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