Pages
▼
Friday, April 20, 2012
Bacon Pancakes with Maple Bourbon Butter Sauce start you day off right
8 Slices Bacon
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 tablespoons Sugar
2 Large Eggs (lightly beaten)
3 cups Buttermilk
4 tablespoons Melted Butter (slightly cool)For the Syrup
:2 tablespoons Bourbon
3 tablespoons Butter
1 cup Maple Syrup
ingredients
8 Slices Bacon
instructions
For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
ingredients
Instructions:
Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
ingredients
Instructions:
Chop the bacon into crumbs and separate the crumbs into two piles.
Ingredients:
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 tablespoons Sugar
instructions
In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
ingredients
2 Large Eggs (lightly beaten)
3 cups Buttermilk
4 tablespoons Melted Butter (slightly cool)
Instructions:
Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
Ingredients:
Instructions:
Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.
Ingredients:
2 tablespoons Bourbon
1 cup Maple Syrup
Instructions:
For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.
Ingredients:
3 tablespoons Butter
Instructions:
Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
Ingredients:
instructions
Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.
No comments:
Post a Comment