Bacon Stuffed Pancakes with Whisky Butterscotch and Bacon Fat Pecans
Ingredients: Bacon, Flour, Baking powder, Salt, Eggs · 30 min cook time · 680kcal · $16.50
Ingredients
1pack Bacon, 200g Flour, 1pinch Baking powder, 1pinch Salt, 3ea Eggs, 50ml Maple syrup, 200ml Milk, 50g Butter, 100g Sugar, 30ml Scotch whisky, 50g Pecans
Instructions
1. Preheat oven to 200 degrees Celsius, place bacon on a cooling rack over a baking tray and bake so the fat drips through.
2. Sift flour into a bowl, add baking powder, a pinch of salt, eggs, and maple syrup, then whisk while gradually adding milk to incorporate air.
3. Let the pancake batter rest so the gluten hydrates and air bubbles form.
4. Make the butterscotch sauce by heating sugar in a pan until caramelized, then stir in melted butter and scotch whisky.
5. Oil the pancake pan and wipe excess grease with paper towel.
6. Pour pancake batter onto the hot pan, place a cooked bacon slice into the middle, cover with a little more batter, and flip when bubbling.
7. Roast pecans in the leftover bacon fat on a baking sheet.
8. Stack the bacon-stuffed pancakes and top with whisky butterscotch sauce and bacon-fat roasted pecans.
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