Sand Dollar Pancakes And Bacon Recipe

Oven-baked bacon (recommended)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one. Lay bacon slices in a single layer on the rack or directly on the foil. If making candied bacon, sprinkle brown sugar evenly over the strips and then a light grind of black pepper. Bake for 14–20 minutes depending on thickness and desired crispness (thick-cut 18–22 minutes). Rotate the pan halfway if your oven cooks unevenly. When done, transfer bacon to a paper towel–lined plate to drain. Keep warm in a low oven (200°F/95°C) while you make pancakes.

If you prefer stovetop bacon: cook over medium heat in a large skillet, turning occasionally, until browned and crisp, 8–12 minutes. Drain on paper towels and keep warm.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until evenly combined.

Mix wet ingredients

In a separate medium bowl whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly foamy.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined — lumps are okay. Do not overmix or the pancakes will be tough. Let the batter rest for 5–10 minutes while you heat the griddle; this helps hydrate the flour and yields tender pancakes.

Heat griddle

Preheat a nonstick griddle or large skillet over medium heat (about 375°F/190°C if using an infrared thermometer). Brush a thin film of vegetable oil or lightly grease with butter and wipe excess with a paper towel.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot griddle to make roughly 3–4 inch rounds (use the 3-inch cutter as a guide if desired). Cook until bubbles appear across the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden, about 1–2 minutes more. Transfer cooked pancakes to a plate and keep warm in a low oven (200°F/95°C) if making multiple batches.

Shape and carve sand dollars

To create the sand dollar look, use the small round cutter or a knife to trim any uneven edges so each pancake is a clean circle. With a small sharp knife, lightly score the top of each pancake to create five shallow petal-shaped slits radiating from the center (like a sand dollar). Make shallow cuts — they are decorative and shouldn’t cut all the way through. Optionally dust lightly with powdered sugar to highlight the 'petals.'

Place 2–3 sand dollar pancakes on each plate. Fan or fold 2 slices of bacon beside the pancakes or twist bacon to create a decorative accent. Add a spoonful of sliced strawberries or raspberries and a pat of butter on the pancakes. Drizzle with warm maple syrup. Serve immediately.

Leftover pancakes can be stacked with parchment between them and refrigerated for up to 2 days or frozen for up to 1 month. Reheat gently in a toaster oven or skillet.