If you're going to have pancakes, these bacon ones are truly the way to go. They're just as decadent as they sounds.
Bacon Pancakes with Maple Bourbon Butter Sauce
- For the Pancakes:
- 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
- For the Pancakes: 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 saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and 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.