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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bacon Maple Pancakes Recipe

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This recipe for Bacon Maple Pancakes is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bacon, frozen
2 cups all-purpose flour
2 tablespoon baking powder 1 teaspoon salt
3 tablespoons dark brown sugar
2 eggs
1 tablespoon vanilla
1 ¼ cup milk
½ cup maple syrup (plus extra for drizzling)
5 tablespoon butter, melted

Directions:
Directions:
Slice frozen bacon into thin slivers and add to a heated skillet. Cook until crispy then drain on a paper towel and set aside. In a large bowl, whisk the flour, baking powder, and salt. In another bowl, combine the dark brown sugar, eggs, vanilla, ½ cup maple syrup, milk, and butter.
Add the wet ingredients to the dry ingredients bowl and stir just until combined. Don't over stir or you will break the air bubbles in your pancake batter that make it light and fluffy. Then add in half of the bacon and gently combine. Heat a lightly oiled griddle or large nonstick skillet over medium-low. Then add about ¼ cup of your batter to the griddle at a time, creating your pancakes. When bubbles begin to form in the batter—roughly 3–5 minutes—flip to the other side. Cook until lightly browned on each side then remove. To serve, sprinkle a little bit of reserved bacon on each pancake and drizzle with maple syrup.

**Tips! By freezing the bacon before use, it makes slicing it into slivers that crisp up to perfect much easier than with raw bacon.

***Shortcut! Short on time but still craving this salty sweet goodness? Use a pancake mix and decrease the wet ingredients (water or milk) slightly, substituting ½ cup maple syrup until you get the right consistency. Add in bacon and cook as above!

 

 

 

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