Bacon-Cheese Pancakes

2 Cups Organic All-Purpose Flour

1 tbsp Baking Powder (Bob's Red Mill)

2 Organic Pasture Raised Eggs, room temp

1/2-3/4 Cup Organic Raw Whole Milk

1 Cup Organic Raw Milk Cheddar Cheese (shredded)

1 Cup Organic Bacon, chopped & cooked (Applegate)

4 tsp Organic Sugar

1/2 tsp Salt

Directions:

1. Place flour, salt, baking powder, sugar, and cheese into a mixing bowl, and mix to combine. Place eggs and milk into a measuring cup and whisk until eggs are mixed thoroughly. Pour the wet ingredients into the dry ingredients and whisk until no more flour is visible, a couple chunks is fine {do not over mix or you will activate the gluten in the flour and have bread}.

2. Preheat a skillet on medium high heat, on hot, add bacon and cook until crispy. Grease off bacon and fold in to pancake batter. 

3. Using an ice cream scooper, scoop even amounts of the batter onto an ungreased griddle and cook 1-2 minutes per side or until done. 

4. Place on a baking sheet lined with unbleached parchment paper and freeze 1-2 hours; place in Ziploc and label.