What's better than pancakes drizzled with maple syrup? Candied bacon pancakes infused with maple syrup! The perfect brunch food to kickstart your day.
Preparation Time: 20 - 30 mins | Cooking Time: 15 mins | Makes 6 Pancakes
Ingredients
(Maple Candied Bacon)
8 Slices Streaky Bacon
2 Tbsp Maple Syrup
1/2 Tsp Dijon Mustard
Dash of Ground Black Pepper
Dash of Cayenne Pepper - Optional
(Buttermilk) - Mix together and set aside for at least 5 mins
1 Tbsp White Vinegar
1 Cup - 1 Tbsp Milk (approx 300ml)
(Pancake Mix) - Mix together and set aside
1 Cup Self-Raising Flour
1/2 Tsp Salt
2 - 3 Tbsp Maple Syrup
1 Egg
Directions
(Maple Candied Bacon)
Preheat oven to 200°C.
Use a Kitchen Towel to pat the bacon slices dry and place them on a baking pan laid with baking paper.
In a small mixing bowl, combine maple syrup, mustard, black pepper and cayenne pepper and brush them over bacon slices - Keep a quarter of the liquid to brush the other side of the bacon slices afterwards.
Bake in the oven for 15 minutes.
After 15 minutes, take the pan out of the oven and flip the bacon slices over. Brush the liquid that was set aside on the flipped bacons and bake for another 5 - 6 minutes.
Take out from oven and let the bacon slices cool down. They should harden once they're cooled down.
Cut bacon into small strips and set aside.
(Pancakes)
Whisk together Pancake Mix with Buttermilk till well combined.
Add some oil to a heated frying pan and pour in 1/6th of the pancake mix.
Immediately sprinkle 1/6th of the cut bacon strips on the pancake. *see image below*
Flip the pancake over once air bubbles start to form. Fry till both sides are golden brown and repeat for the other 5 pancakes.
Ready to serve!
Look at that beautiful cross section:
Enjoy!
Signing off, Cher
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