Bacon banana pancakes: Difference between revisions
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Revision as of 17:51, 30 January 2013
| Bacon banana pancakes | |
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| Servings: | Serves 8 |
| Ready in: | 55 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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Ingredients
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 4 cups of flour
- 1 cup of brown sugar
- ½ cup of caramel syrup
- ½ cup of butter
- 6 sliced bananas
- 3 oz. of beaten whole eggs
- 2 to 3 cups of half and half
- 1 tbs. of baking powder
- 1 tbs. of baking soda
- 1 tsp. of kosher salt
- ¾ tbs. cinnamon
- 1 tsp. nutmeg
- 1 lb. of diced bacon
- 2 cups of granola
Method
- Cook the diced bacon in a large saute pan until it renders the fat and it is fully cooked.
- Set the bacon aside to cool while you mix the other ingredients together.
- Sift the dry ingredients (flour, salt, baking soda, baking powder, cinnamon, and nutmeg) together in a large mixing bowl.
- Add the granola to the mixing bowl.
- Add the eggs and half and half into the mixing bowl as you slowly whisk the mixture together until you have a smooth batter.
- Add the bananas and bacon to the mixture.
- Whisk the mixture slowly because over whisked batter will not rise well.
- Allow the pancake batter to rest for about ten minutes before you start cooking them on the griddle.
- Keep your griddle at 325 to 350 to achieve lightly colored cakes, and donΒt use too much butter.
- This recipe makes about 24 or so 2 oz. pancakes.
Serving suggestions
Stack 3 pancakes on top of each other, and pour some maple syrup over the top.
Recipe source
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.