Elvis Inspired Peanut Butter Brunch Parfait Food

THE ELVIS

Steps:

• Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
• Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.

ELVIS-INSPIRED PEANUT BUTTER "BRUNCH" PARFAIT

Steps:

• Heat 2 3/4 cups of the milk in a large saucepan over medium until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
• Preheat the oven to 350 degrees F with a rack set on the middle shelf. Line a baking sheet with parchment paper.
• Place the bacon on a cooling rack set over a baking sheet. Brush both sides of the bacon with the maple syrup. Bake until golden brown and slightly crispy, rotating the baking sheet halfway through, 20 to 25 minutes. Place on the lined baking sheet and cool completely. The bacon will continue to crisp as it cools. Break each piece of cooled bacon in half.
• Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to soft to medium peaks. Refrigerate until ready to use.
• To assemble, loosen the chilled pudding by whisking it until smooth and creamy. Spoon 1/4 cup of the pudding into the bottom of a 10- to 12-ounce glass. Layer in this order: 1/4 cup crushed waffle cookies, half of a sliced banana, 1/4 cup whipped cream, 1/4 cup pudding and a light sprinkle of additional crushed waffle cookies. Top each parfait with a dollop of the remaining whipped cream and 2 bacon halves.

THE ITALIAN ELVIS

Steps:

• Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet; bake until crisp, 15 to 18 minutes. Drain on paper towels.
• Meanwhile, place the bananas in a small bowl and mash with a fork until smooth. Fold in the mascarpone until combined.
• Spread a thick layer of chocolate-hazelnut spread on 4 bread slices, then top each with 3 bacon slices. Spread the banana-mascarpone mixture on the remaining 4 bread slices, then place on top to make 4 sandwiches.
• Spread butter on both sides of the sandwiches. Heat a large skillet over medium-high heat. Working in batches if necessary, cook the sandwiches on each side until GBD-golden brown and delicious.
• Photography by Johnny Miller

ELVIS PANCAKES

Steps:

• In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.
• In another large bowl mix together all-purpose flour and buckwheat flour.
• Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety.
• In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients.
• Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.