Fry it up in a pan,
And then add it to some pancake batter,
Just because you can...
{If you are younger than 30, please ignore the above. Thirty and up? I expect you to be strutting through the house holding a frying pan and spritzing perfume right now.}
OK...so these are not "dessert," but we're using the term loosely here.
MAKE THESE for your hubby or dad this Father's Day.
I'M NOT KIDDING.
(In case you're wondering, I may have eaten four after taking the pictures. With extra syrup.)
***update: Jessica totally posted bacon pancakes with bourbon syrup today, too! Did I tell you I was channeling her, or what!?!?***
Bacon-Banana Pancakes with Buttery Bourbon Maple Syrup
yield: 12 pancakes
for the pancakes:
8 slices bacon
1 egg
1 cup mashed, ripe banana
2 TBSP packed light brown sugar
1 cup all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
2 TBSP bacon grease
for the syrup:
1/2 cup pure maple syrup
1 TBSP bourbon
1 TBSP salted butter
Fry the bacon in a skillet until crispy. Remove to a paper
towel-lined plate. Reserve 2 tablespoons bacon grease for the pancakes. Once
cool enough to handle, break the bacon into pieces.
In a large bowl, whisk the egg for one minute. Add in all of the remaining pancake
ingredients, whisking until just combined. Allow the batter to sit for several
minutes to help the flour to absorb into the liquid without over-whisking.
Heat a non-stick griddle to 350 degrees, or heat a skillet
on the stove and coat with butter. Ladle 1/4-cup size scoops of batter onto the
griddle. Place a few pieces of bacon onto the top of each poured pancake.
Let the pancakes cook for a few minutes on each side, until
done.
Meanwhile, heat the maple syrup, bourbon, and butter in a
saucepan over low heat.
Serve the pancakes with butter and the warm bourbon syrup.
Do it! For your dude...'cause you're a woooooman, Enjoli! ;)
