BROWN SUGAR PANCAKES WITH BACON MAPLE BUTTER #DESSERT #EASYRECIPES
I have for quite some time been the greatest fanatic of flapjacks. I feel awful for my significant other that has needed to assuage an irregular longing for amidst the night by stacking us in the vehicle to discover the closest IHOP or diner.The thing is I simply love straightforward hotcakes. Straightforward, hot off the frying pan, cushy, firm edged, buttermilk hotcakes will do me fine and dandy. Furthermore, remember the margarine and warm syrup and I'm set. I truly don't want to guzzy them up on the grounds that the effortlessness of the supper is the thing that makes me so darn warm and fluffy. I tell ya, it's the easily overlooked details in life that check.
This dark colored sugar flapjacks formula fits directly in accordance with my "straightforward is ideal" theory yet it gives it a little edge. The darker sugar in inconspicuous yet rich. You can taste the more profound flavor the molasses loan. The surface is still light and feathery, and on the off chance that you resemble me, you adore a pleasant brilliant fresh edge to your hot cakes!
What's more, for somewhat fun, I prepared some bacon, cut the strips into small pieces and blended the bits with a warm margarine syrup. I never need another hotcake again.
For the Pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons brown sugar
- 3 large eggs
- 1¼ cups sour cream or greek yogurt
- 1/2 cup milk
- 6 tablespoons melted salted butter
- 1 tablespoon vanilla extract
For the Bacon Maple Butter:
- 6 tablespoons butter
- 1/3 cup pure maple syrup
- 3 slices of fried/baked crisp bacon cut into small bits
INSTRUCTIONS:
For the Pancakes:
- Whisk together flour, baking powder, and brown sugar into a large bowl.
- In another bowl, whisk together eggs, sour cream or greek yogurt, milk, melted butter, and vanilla extract until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
- Heat a griddle or non stick skillet over medium heat and melt extra butter.
- Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
- Flip over the pancake and cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
For the Bacon Maple Butter:
- Add butter and maple syrup to a microwave safe container and melt together.
- Add some of the bacon bits to the syrup and leave the rest for garnish.
- Add pancakes to your plate and add bacon bits to the top pancake in your stack. Pour syrup mixture over pancakes and enjoy.
For more detail :http://bit.ly/2YbaFia
