Daphne Ozs Bacon Pancakes With Maple Bourbon Butter Sauce Recipes

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.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

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 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.

MAPLE-BACON PANCAKES

Steps:

• Cook bacon until crisp. Drain on paper towels, then break into 1" pieces. Reserve drippings and wipe out skillet.
• Preheat oven to 200 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, syrup, eggs and butter. Add to flour mixture and whisk until just combined (batter will have lumps).
• Heat 1 teaspoon drippings in skillet over medium-low heat. For each pancake, arrange some of the bacon pieces in a circle in skillet. Slowly pour 1/3 cup batter over bacon, starting in center and moving outward in a swirling motion to prevent bacon from shifting. Cook until small bubbles form on surface. Flip, and cook until golden brown. Transfer finished pancakes to a baking sheet and keep warm in oven. Repeat with remaining ingredients. Serve with syrup.