Cracker Barrel-esque Pancakes

I have a confession. Well, actually, it’s a confession on behalf my husband. As a general rule, he doesn’t like pancakes. Something about having to deal with the stickiness of the syrup overrides the delicious taste of the pancake itself. But, he LOVES Cracker Barrel pancakes. I mean, have you ever had them? Perfect circles of delicious golden batter, with edges with just the right amount of crispness. It’s the best pancake recipe on the planet.

Last November, when Canaan was born, my mom came and stayed with me for a week. She made pancakes one morning that were oh-so-close to those of Cracker Barrel’s. Now, this is in no way a healthy recipe. The very opposite of vegan, Paleo, or gluten-free. But they are so, so good.

This morning, I made buttermilk pancakes, then did what my mom did. Cooked the pancakes in bacon grease. Yep. And not only that, I added a little butter to the grease. Like I said, the opposite of healthy, but hey, I won’t need lunch (or maybe even dinner!) I’m so full!

I used a recipe from All Recipes as a basis for my batter (I just can’t not tweak a few things on a recipe.) Then I cooked them in the aforementioned combination. (I can’t even bring myself to type it twice!)

Mix the dry ingredients in one bowl, then whisk together the wet ingredients in a separate bowl. Slowly add the wet mixture to the dry, mixing only until all ingredients are incorporated.

Makes about 12 large pancakes.

Enjoy with the bacon from which you procured your drippings! (And no, I did not eat 4! I could barely eat 2!)

Do you have any restaurant copy-cat recipes? If so, I’d love to try them!

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