Superbowl Sunday is traditionally a day that diets are thrown out the window. It’s a day to eat chicken wings, pizza, chili, chips, dips, and cookies shaped like footballs and not feel guilty. Beer and wine always pair well with any of the food listed above!
I wanted to try out a truly decadent recipe, so what better day than Superbowl Sunday? My recipe was for bourbon bacon pancakes with maple syrup. All I can say is that I may need to go to Pilates class every day this week. Talk about a great breakfast!
I made the pancake batter from scratch. I didn’t use any mixes, because it’s really easy to make them without any prepared mixes. I’ve been trying to get away from eating a lot of processed foods. You never really know what’s in the package, many times there are ingredients that I have never heard of contained in the food.
I didn’t really have bourbon per se for breakfast. The bourbon is actually in syrup concoction, which allows the flavor profile of the bourbon to really stand out. The topping consists of maple syrup, bourbon, and butter. You combine the ingredients and heat it on the stove so any of the alcohol has been cooked out and you are left with a terrific flavor! I felt like Buddy the Elf. I seriously thought about drinking the syrup!
Bon appetite! xoxox
Bourbon Bacon Pancake Recipe
8 slices bacon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
3 cups buttermilk
4 tablespoons melted butter (slightly cool)
2 large eggs (lightly beaten)
2 tablespoons bourbon
1 cup maple syrup
3 tablespoons butter
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 sauce pot, 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.
Recipe courtesy of The Chew