Bacon Pancakes With Maple Peanut Butter Syrup Recipes

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon slices on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
• Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Steps:

• In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
• Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
• In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

PANCAKES WITH BACON AND MAPLE SYRUP

Steps:

• Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
• In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
• In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Or just put everything in a blender and blitz.
• In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to paper towels and cover with more paper towels (not because I'm fat-phobic - as if! - but because this will help them keep their requisite crispness). Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
• Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling.
• Pile the pancakes onto plate, wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.

MAPLE-BACON OVEN PANCAKE

Steps:

• In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.

CAMPFIRE PANCAKES WITH PEANUT MAPLE SYRUP

Steps:

• In a large bowl, combine muffin mix, milk and egg; stir just until moistened. Fold in marshmallows and chips., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, microwave maple syrup and peanut butter in 10- to 20-second intervals until heated through. Serve with pancakes.

MAPLE-BACON PANCAKES

Steps:

• Cook bacon until crisp. Drain on paper towels, then break into 1" pieces. Reserve drippings and wipe out skillet.
• Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs and butter. Add to flour mixture and whisk until just combined (batter will have lumps).
• Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer finished pancakes to a baking sheet and keep warm in oven. Repeat with remaining ingredients. Serve with syrup.

MAPLE-BACON PANCAKES

Steps:

• Cook bacon in two batches in a large skillet over medium-low heat, turning occasionally, until crisp, 6 to 7 minutes. Drain bacon on paper towels, then break into 3/4- to 1-inch pieces. Reserve drippings, and wipe out skillet.
• Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs, and butter. Add to flour mixture, and whisk until just combined (batter will have lumps).
• Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer pancakes to a baking sheet, and keep warm in oven. Repeat with remaining bacon and batter. Serve with syrup.

DAPHNE OZ'S BACON PANCAKES WITH MAPLE BOURBON BUTTER SAUCE

Steps:

• 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.