Bacon Fat Pancakes
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons strained bacon fat, plus more as needed for the skillet
Warm maple syrup, for serving
Instructions:
Whisk together the flour, sugar, baking powder and salt in a large bowl. Beat the eggs in a separate bowl, then whisk in the milk and vanilla.
Melt the bacon fat in a large cast-iron skillet over medium heat. Pour the melted bacon fat into the milk mixture, then add the wet ingredients to the flour mixture and whisk until a thick batter is just formed.    
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter into the skillet to form a pancake. Add 1 or 2 more pancakes, making sure they're evenly spaced so they don't touch. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Remove to a plate.    
Brush the skillet with a thin film of bacon fat. Repeat with the remaining batter, forming pancakes and brushing the skillet with bacon fat as needed between batches. Serve the pancakes with warm maple syrup.  
