Daphne Ozs Bacon Pancakes With Maple Bourbon Butter Sauce Food

DAPHNE OZ'S BACON PANCAKES WITH MAPLE BOURBON BUTTER SAUCE

Steps:

• For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
• Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
• Chop the bacon into crumbs and separate the crumbs into two piles.
• In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
• Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
• Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.
• For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.
• Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
• Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE

Steps:

• 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 bubbles 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.

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.

BUTTERED MAPLE-BOURBON SYRUP

Steps:

• Bring maple syrup and softened butter to a boil in medium saucepan.
• Stir in 1 tablespoon bourbon whiskey or extract.
• Serve warm over crepes or pancakes.

BACON-BOURBON BUTTER

Steps:

• Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
• Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
• Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
• Season with salt.
• Using a fork, vigorously whisk until well combined.
• Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
• Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
• Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.