It's Sweet Sundays and you were probably expecting something chocolate or maybe another fruit pie. Well this weekend we are celebrating Miss Courtney's 20th birthday and on very special days like these we bring out the big guns in the food department.
Miss Courtney is like her Daddy. She loves her pig! I thinks it's the salt that she finds so tasty. She can only eat food by mouth that is ground up into oatmeal consistency so pancakes are one of her favorites. I grind them up with some applesauce and scrambled eggs. She loves them!
These pancakes are slightly sweet, fluffy and have a lovely salty crunch with the bacon pieces in them.
A spectacular celebration breakfast indeed! Jerry, Jonathan and Miss C were very happy campers when this plate of deliciousness arrived at the breakfast table. Bacon Pancakes with a delectable syrup is a wonderful way to start a special day!
Bacon Pancakes with Maple Butter Sauce
For the Pancakes:
8 Slices Bacon
1 cup All-Purpose Flour
1 cup Whole Wheat White Flour
2 1/4 teaspoons Baking Powder
1 1/4 teaspoon Baking Soda
1/2 teaspoon Salt
3 tablespoons Sugar
2 Large Eggs (lightly beaten)
3 cups Buttermilk (more if you want thinner pancakes)
4 tablespoons Melted Butter (slightly cool)
For the Syrup:
3 tablespoons Butter
1 cup Maple Syrup
Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
Chop the bacon into crumbs and separate the crumbs into two piles.
In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
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.
For the Syrup: In a small sauce pot whisk the maple syrup over medium heat until hot.
Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.
This recipe was adapted from "The Chew" website
Labels: In the Kitchen