My love for maple syrup and bacon is widely known and I’ve used them together occasionally. So when I was trying out recipes to master the art of making pancakes, what better way to succeed than by using two of my favorite ingredients.
This dish can be eaten for breakfast, brunch or dinner. It is quite filling and with the hint of maple flavor plus the extra taste of bacon in every bite, you are in for such a treat.
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 tsp cinnamon
1 c milk
2 Tbsp melted butter
2 Tbsp maple syrup
1 tsp vanilla extract
Bacon, cooked and chopped
6 Strawberries, cut into fourths
1 tsp Brown sugar
1 Tbsp Unsalte butter
1 Tbsp Pure maple syrup
In a bowl, whisk together flour, baking powder, salt, sugar and cinnamon. In another bowl, mix together egg, milk, melted butter, syrup and vanilla extract.
Stir wet ingredients into dry ingredients until blended. Add in bacon pieces and mix well.
Using an ice cream scoop, pour batter onto a hot griddle sprayed with Pam spray. Flip pancake over when bubbles form on top of pancakes. Cook until second side is golden brown.
To make topping:
In a small sauté pan, add unsalted butter and let melt. Add pure maple syrup, brown sugar and strawberries. Stir and let cook for 5-7 minutes until sauce is reduced. Ads strawberries to pancakes and serve with your favorite syrup.