Monday, August 22, 2016

bacon pancake strips with maple-peanut butter sauce


  • Servings: 4
  • 8 slices bacon
  • 1/2 cup maple syrup
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons white sugar
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter, or as needed


    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
  • arrange bacon slices on the prepared baking sheet.
  • bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
  • combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. reduce heat to low and keep sauce warm.
  • whisk flour, baking powder, sugar, and salt together in a large bowl. whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
  • heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
  • slowly pour batter over each bacon strip; cook until start to form on top and edges are dry, 2 to 3 minutes. flip pancakes and cook until other side is golden brown, 3 to 4 minutes. serve with warm maple-peanut butter sauce.

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