If you're going to have pancakes, these bacon ones are truly the way to go. They're just as decadent as they sounds.
step-by-step directions

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
step-by-step directions
  • 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.
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