Ingredients
- 4 slices Maple Leaf Farms Duck Bacon
- 2 Tbsp Maple Leaf Farms Duck Fat
- 2/3 cup Flour
- 1/2 tsp Kosher Salt
- 1 Tbsp Sugar
- 2/3 cup Milk
- 4 Eggs
- 1/2 cup Fresh or Frozen Blueberries
- Confectioner's Sugar, for serving
Direction
- Preheat oven to 400 degrees F.
- Slice bacon crosswise into 1/2" wide strips. Place in a 9-10" cast iron skillet and cook over medium heat until crisp. Use a slotted spoon to remove bacon, and reserve on a paper-lined plate.
- Pour off the pan drippings, wipe out pan, and add the fresh duck fat. Place the pan in the preheating oven to maintain heat while you put together the batter.
- Whisk together flour, salt, and sugar in a medium bowl.
- Whisk together milk and eggs in a separate bowl, then pour liquid mixture into dry ingredients. Whisk well to incorporate.
- Carefully pull the hot skillet out of the oven, then pour batter into the skillet. Scatter bacon and blueberries evenly over the top. Return to the oven and bake 20-25 minutes, until puffed and golden.Note that the center is generally the last part to puff; be sure to leave the pancake in the oven long enough to get "full puff."
- Serve hot in wedges, dusted with confectioner's sugar.