Bacon Pancakes w/ Bourbon Butter
Bourbon Butter Cream:
- 1/2C Salted Butter (softened)
- 1/2C Cream Cheese (softened)
- 2TSP of Cinnamon Sugar
- 1TBL Woodford Reserve Bourbon
- 1TBL Pure Maple Syrup
- 1TSP of Cayenne Pepper
In a medium bowl, cream together the cream cheese and butter. Mix in the the remaining ingredients. Once incorporated, lay out a sheet of Saran Wrap and place the mixture in the center - creating a barrel shape. Wrap around and twist the ends to tighten. Place in Freezer to store, for at least 2 hours prior to serving the pancakes.
*Note you can omit the bourbon if required by adding an additional TBL of Maple Syrup.
- 1 cup all-purpose flour
- 1 tablespoon instant apple cider mix (optional)
- 1 tablespoons raw sugar (2 if omitting cider)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ¼ cups half and half
- 1 tablespoons salted butter, melted
- 1 tablespoon of rendered bacon fat
- 1 large egg
- 8 slices of bacon - whole
- 4 slices of bacon - crumbled
- Pure maple syrup
In a medium bowl, whisk together the dry ingredients while In another bowl -whisk together the wet. Incorporate flour mixture into the liquid mixture just until moistened, with small to medium lumps remaining.
In a large cast-iron skillet or griddle, cook bacon over medium-medium high heat until fat is rendered and bacon is browned on each side. transfer to paper towels to drain and reserve bacon fat for future use.
Heat non stick skillet over medium. Pour 1/4C of batter into skillet and top each with bacon crumbles. Cook until bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a plate, bacon side down. If doing a large batch (this recipe makes 8 pancakes approximately You can keep pancakes warm in a 200 degree oven and repeat with additional batter.
Plate each pancake with bacon slices in between each layer. Remove Bourbon Butter from freezer and unwrap. Run a sharp knife under hot water and slice into rounds. Top pancake stack with sliced rounds of the Bourbon Butter, additional bacon crumbles and warmed pure maple syrup.