BOURBON BREAKFAST SENSATION – BOURBON BACON PANCAKES

Bourbon Bacon Pancakes

The only thing better than bacon in the morning is bacon paired with bourbon topped with maple syrup.  For this recipe, I’ve taken pancakes and added these flavors to make something sensational.

BOURBON BREAKFAST SENSATION – BOURBON BACON PANCAKES

From Nom Nom Bombshells | Breakfast and Brunch | American

Bourbon flavored pancakes, topped with bacon…

00:20
00:10
00:10

cal Calories 231kcal

fat Total Fat 11g

High sat-fat Saturated Fat 5g

chol Cholesterol 25mg

High sodium Sodium 635mg

carbs Total Carbohydrate 22g

Serving size 101g Calories from fat 103kcal Fiber 1g Protein 6g Sugar 4g
8 servings

Ingredients

  • 1 1/2 C Flour
  • 3 1/2 tsp Baking powder
  • 1 tsp salt
  • 1 T white sugar
  • 1 1/4 C Buttermilk
  • 2 Egg whites
  • 3 T melted butter
  • 1 shot Bourbon
  • 1 T Bourbon vanilla
  • 4 pieces bacon, cooked and crumbled
  • Pinch Nutmeg
  • Pinch Cinnamon

Directions

  1. Mix together the flour, baking powder, sugar, cinnamon, nutmeg and salt in your mixing bowl
  2. In a small bowl, mix your milk, egg whites, melted butter, bourbon and bourbon vanilla in a bowl and stir
  3. Add the wet ingredients to the dry ones and lock the bowl in place on your stand mixer
  4. Using your flat beater, set the speed to 4 and allow to beat for about 1 minute
  5. Scrape the sides of the bowl and beat for another minute
  6. Spray a frying pan with cooking spray and heat to about medium
  7. Use a 1/4 C scoop to measure out enough batter and pour into the pan
  8. Cook on the first side until bubbles appear on the surface of the wet side
  9. Flip and cook a few minutes, until brown
  10. Top with crumbled bacon, powdered sugar and maple syrup

photo 4

 

I used a better bourbon this time, because I knew that there wouldn’t be a lot of cooking time and was worried that the flavor of a cheaper bourbon would be a little too much for breakfast time.

Let’s get started! When you put the dry ingredients in the bowl, stir them to combine then make a little well in the middle.  Pour the wet ingredients into the well.

photo 1

 

My well got a little wonky when I turned the bowl for the picture, but you get the gist.

photo 2

 

This is the flat beater that you should use to combine.  Lower the beater into the bowl and set it to 4.  Blend for 1 minute.  Pull the beater back out of the bowl and scrape the sides down to get all the non-combined ingredients mixed in. Lower the beater and set to 4 again, beating for another minute.

photo 3

 

Your batter should be nice and smooth.  At this point, you are ready to cook.  I used pam on the pan and then topped with butter near the end for the flavor.  I find that butter is too easy to burn.  Most pancake recipes will tell you to use oil, which is fine too.  I prefer Pam.

Cook for about 4 minutes on a medium heat on each side.

photo 5

 

Pile the cakes on a plate, top with crumbled bacon, powdered sugar and maple syrup.  So good!

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