Bacon Pancakes with Strawberry Maple Jam
Crispy Bacon in Every Bite, Sweet Maple on Top
Jones Dry Aged Bacon folded right into a from-scratch buttermilk pancake batter, served with a warm house-made maple syrup with strawberries or blueberries and cinnamon. A sweet-savory brunch build that elevates a menu staple and gives operators a made-from-scratch story worth telling.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 3/4 cups shaken buttermilk
- 1/4 cup butter, melted and cooled
- 2 large eggs, beaten
- 12 ounces Jones Dairy Farm Dry Aged Bacon, cooked crisp and chopped
- 3 cups pure maple syrup
- 2 cups sliced strawberries or blueberries
- 1/2 teaspoon ground cinnamon
Directions
Combine flour, baking powder, baking soda and salt in large bowl. Add buttermilk, butter and eggs and whisk just until dry ingredients are moistened. Stir in bacon.
Heat syrup with strawberries or blueberries and cinnamon just until hot.
For each serving, spoon four 1/4-cupfuls of pancake batter onto greased griddle and cook until bottoms are browned and bubbles appear on surface and some begin to break, about 2 minutes. Turn and cook until browned on bottoms. Transfer to warm serving plate and top with about 1/3 cup of syrup mixture.
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Hickory Smoked Bacon Extra Thick
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Hickory Smoked Bacon Extra Thick
