Sweet and Salty Pancakes with Candied Bacon Whipped Cream and Whiskey Syrup

BY AMANDA PIEDIMONTE
FROM THE DINER THROWDOWN
Bacon Bourbon pancakes bacon bourbon pancakes
I definitely did not lack inspiration for the Diner Throwdown. I hesitated until the very last minute on what dish to make, finally deciding on sweet and salty pancakes over runner-up ideas like meatloaf, burgers, mac’n cheese, grand slam breakfast, grilled cheese, etc… As you can probably tell from that list, I don’t have much of a sweet tooth. So my newfound pancake obsession was quite a surprise! I wanted to make them as light and salty as possible, which is why I opted to use cake flour (which is already pre-loaded with baking powder and salt) and salted butter in the pancake batter.
The candied bacon was another sweet and salty element that added a nice crunch to the dish. For the vegetarians, I simply omitted the bacon from the whipped cream, but next time I’ll replace it with candied pecans or walnuts. The entire recipe could be made in 30 minutes – less if you omit the candied bacon – so it’s perfect to serve for that someone special breakfast in bed (hint hint).
Pancakes
1 1/2 cups cake flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons salted butter, melted

Whipped Cream
1 1/2 cups whipping cream
1 vanilla pod
2 teaspoons sugar
1 teaspoon vanilla extract
6 slices of candied bacon

Jameson Maple Syrup

1 cup maple syrup
1/4 cup Jameson
6 slices bacon
Ground black pepper (optional)
1/4 cup light brown sugar
Method

  1. Combine the jameson and maple syrup.
  2. Mix all pancake ingredients together in a blender.
  3. Whip cream until soft peaks form. Add vanilla pod, extract and sugar and whip until medium peaks form.
  4. Chop up 4 slices of candied bacon and incorporate into the whipped cream. Reserve the remaining 2 slices for presentation. Full method on foodnetwork.com.
  5. Cook pancakes on a hot griddle or nonstick frying pan, flipping them over when air bubbles start to appear.
  6. As you remove the pancakes from the griddle, add a small amount of salted butter on each and stack them.
  7. Top pancake stacks with the bacon whipped cream, Jameson maple syrup and a piece of candied bacon.
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