Monday, April 20th 2015, 6:08 pm
Butter Pecan Glazed Bacon Pancake
1 and 1/4 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
1 beaten egg
1 cup milk
2 tablespoons melted unsalted butter (or reserved bacon grease)
Thick cut bacon
Griffin's Butter Pecan syrup
Preheat oven to 375 degrees. Prepare the bacon by place the strips of bacon on a wire cooling rack. Then put the rack in a baking sheet. Brush the bacon with the butter pecan syrup. Cook in the center of the oven for eight minutes and then using tongs, flip the bacon over and continue cooking for an additional eight minutes. Remove the bacon from the oven and while it is hot, place the bacon on parchment paper to cool. (Hint: Paper towels will stick to the bacon and then well…you have a mess!)
To make the pancake batter: In a large bowl whisk together the dry ingredients. Beat in the egg, milk and melted butter till the batter is thoroughly mixed together. Do not worry about lumps.
To make the pancakes: In an oiled skillet over medium heat, place one strip of bacon. Pour the batter over the top but allow "bacon tails" to hang out both sides. Cook like a normal pancake! Serve with warm butter pecan syrup.
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