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1
Place bacon in a cold skillet and turn to medium heat. Panfry, turning often, until crispy and fat is rendered. Drain fat and reserve for pancakes (mmm). Set bacon aside to cool.
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2
Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl and whisk until well-combined.
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3
In a separate bowl, whisk egg, yogurt, milk, vanilla extract, and melted butter until well-blended. Add the dry mixture to the wet and mix gently until mostly incorporated. A few lumps are okay and good. Let batter rest for a few minutes. In the meantime, chop the bacon into bite-sized pieces.
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4
Heat a skillet over medium-low heat and grease lightly with the bacon grease. When skillet is hot enough that a water droplet will dance when dropped onto the surface, pour about 3 tablespoons of batter onto the skillet. I used a 1/4 cup scoop (which I filled partially). It has the added benefit of keeping the counter fairly drip-free. Sprinkle the chopped bacon evenly across the pancake. When bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let brown on the other side for about 2-3 more minutes, then remove to a plate. I keep the pancakes that are done in the oven at 170 degrees, on an oven-safe plate.
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5
Repeat until all the batter is gone, and serve with all the fixings.
