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Bacon-stuffed Maple Cinnamon Buttermilk Pancakes
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Thu Aug 21st, 2014 03:00 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
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Bacon-stuffed Maple-Cinnamon Buttermilk Pancakes

Bacon and pancakes; one of Vargr’s favorite breakfast combos. So, how good would it be if wuff combined them? Epic!

But that’s not good enough yet! Let’s step this up further. How about - - CANDIED bacon! Oh yeah! And let’s make those buttermilk pancakes! No! Maple buttermilk… or how about Maple Cinnamon buttermilk pancakes.

Okay! Now we’re into serious drool-inducing goodness!

“Yeah! This would be perfect for a special 60th Birthday Party for a shop co-worker.” Thought the happy wuff. And they were! Wuff’s shop-mates devoured a huge platter of these. A whole rasher of bacon cooked inside. Folks in the halls outside our office were asking what the wonderful breakfast smells were.

So, naturally, Vargr had to share this with all his furry friends too!

Here’s the scoop: Thick-cut bacon, coated with a light dusting of brown sugar and a sprinkle of cracked black pepper. Baked until crispy and sweet. Then embedded into rich, fluffy scratch-made buttermilk pancakes, enhanced with maple flavoring and a dash of “real” Ceylon cinnamon.

Sweet enough to eat “as is”, but they really shine with a drizzle of some good Maple syrup on them! Or you can dust them gently with powdered sugar and toss a few sweetened berries atop for a lovely gourmet presentation.

ENJOY!!

Ingredients:
(For the candied bacon)
1 rasher (1 pound) thick cut Applewood smoked bacon
Brown Sugar, to coat
Fresh-ground black pepper, to coat lightly.
(Sheet pans, tin foil)

(For the pancakes)
1 1/2 Cups Buttermilk
2 Cups All-Purpose Flour
3 Tbs Sugar
4 Tbs Melted Butter
1 tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
2 tsp Maple Flavoring
2 tsp “real” Ceylon Cinnamon
2 Eggs

Directions:
(For the Candied Bacon)
Preheat oven to 375. Line two sheet pans with tinfoil (makes clean up a LOT easier!).

Slice the bacon in half (Makes it far easier to manage and flip pancakes later. A full-length strip of bacon makes a very long and unwieldy pancake.)

Arrange the bacon halves on the foil-lined sheet pans. Sprinkle all with brown sugar. Grind black pepper lightly over all.

Bake bacon at 375 degrees until crispy. Depending on desired crispiness and thickness of bacon, this will take about 15-24 minutes. Check the bacon around 13-14 minutes and swap the trays if needed. (Note – frequently there is more fat on one side of a strip of bacon than the other, unless it is center-cut. It is best that you arrange all the slices from one side (lean side) of your rasher on one sheet, and all the ones from the other side (fatty side) on the other sheet. This way, all the similar strips can cook together. You will likely find that the “lean side” is done well before the fatty side, which may need as much as 5-8 minutes more cooking.)

Remove and place bacon, sugared side up, on paper towels to drain and cool. (Note- can be made the night before, wrapped in foil, and refrigerated until breakfast time.)

(For the Pancakes)
Pre-heat an electric skillet, griddle, etc., to 325 degrees. Drops of water should “dance” and skitter around the surface if dropped on the heated pan. If they just sit and boil dry, it needs to be hotter.

Sift together into a large bowl, the all-purpose flour, salt, baking powder, baking soda, cinnamon and sugar. (Note – “real” Ceylon cinnamon is less “hot” and more floral/complex than most market cinnamon (cassia cinnamon). If using the cheaper market brands, you may want to cut the cinnamon by half or 1/3.)

In a small bowl or large (4+ cup) measuring cup, combine the melted butter with the butter milk. Add the eggs and maple flavoring. Whisk until well combined.

Pour the wet ingredients into the dry. Stir until just barely combined (a few lumps are okay).

Place half-strips of bacon onto the heated pan, sugared side up. Do Not Crowd! Leave enough space for the pancake coating to spread out around them!

Let each strip come up to heat (small bubbles appear); about 30 seconds. Ladle a portion of pancake batter over each strip of bacon. Use enough to cover the bacon and a bit more. The cakes should spread out around the bacon strips a bit.

Cook until the edges of the cakes dry and some bubbles appear. NOTE – will not bubble in the middle as much as “normal” pancakes because the bacon strips block the bubbles.

Carefully flip, and brown lightly on the other side.

Serve with Maple Syrup, or a dusting of powdered sugar and some sweetened berries. Or eat “as is”.

Make approximately 24 bacon-filled pancakes.

Attachment: Bacon Pancakes.png (Downloaded 6 times)



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