Bourbon Apple And Bacon Pancakes Food

BACON BOURBON APPLE PANCAKES

Steps:

• Heat 1 teaspoon canola oil in a skillet over medium heat; cook and stir apples, 1 tablespoon sugar, and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove skillet from heat.
• Whisk milk, butter, egg, bourbon, and vanilla extract together in a bowl. Sift all-purpose flour, oat flour, 1 tablespoon sugar, baking powder, and salt together in a separate bowl. Stir flour mixture into milk mixture until batter is well mixed; fold in apples and bacon.
• Heat remaining 1 teaspoon canola oil in a skillet over medium heat; drop batter, about 1/2 cup per pancake, onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

BOURBON, APPLE AND BACON PANCAKES

Steps:

• In 10-inch skillet, melt 3 tablespoons butter over medium-high heat. Add apple slices; stir to coat with butter. Sprinkle with brown sugar. Cook 5 minutes, stirring occasionally. Stir in 1 tablespoon bourbon and the bacon; continue to cook until apples are tender. Remove from heat; cover to keep warm.
• Meanwhile, in medium bowl, mix pancake ingredients just until blended. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
• In microwavable bowl or measuring cup, microwave syrup and 2 tablespoons bourbon on High until warm. Stir in 1 teaspoon butter until melted.
• Serve pancakes with bourbon-apple-bacon sauce and bourbon-maple syrup.

BACON-BOURBON APPLE PIE

Steps:

• Heat oven to 400ºF.
• Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
• Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
• Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

APPLE, BACON AND CHEDDAR PANCAKES

Steps:

• In a large bowl, mix flour, baking powder, and salt.
• In a small bowl, whisk melted butter, eggs and milk.
• Whisk milk mixture into flour mix to make a pancake batter.
• If it appears too thick, thin with a little more milk.
• Do not overbeat- the mixture should be slightly lumpy.
• Gently fold in apples, cheese, and bacon into pancake batter.
• Heat a large nonstick skillet lightly coated with some oil over medium high heat.
• Using a 1/4 cup measuring cup, pour into skillet.
• Cook pancake until done (about 3-4 minutes per side).
• Set aside, keep warm.
• Repeat with remaining batter.
• Serve pancakes with maple syrup.

UPSIDE-DOWN APPLE BACON PANCAKE

Steps:

• Preheat oven to 375°. In an 8-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings., Add apple to drippings; cook and stir over medium-high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with bacon, brown sugar and cinnamon., In a large bowl, combine flour, sugar and baking powder. In a small bowl, combine egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Pour over apples., Bake until lightly browned, 20-25 minutes. Invert onto a serving plate. If desired, dust with confectioners' sugar and serve with syrup.

BACON-BOURBON JAM

Steps:

• Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
• Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
• Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
• Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.