Bacon-Banana Buttermilk Pancakes with Bourbon Syrup

By Coppermouse

Ingredients

• 6 thick-cut slices maple-smoked bacon, or to taste
• 2 tablespoons bourbon
• 1 cup maple syrup
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 eggs, lightly beaten
• 2 cups buttermilk
• 2 tablespoons sugar
• Salted butter, for greasing the pan and for serving
• 1/2 cup thinly sliced banana

Preparation

Step 1

In a saute pan, cook the bacon on medium heat until thoroughly crispy, about 10 minutes. Set aside on paper towel, blotting both sides, to drain. When cool enough to handle, crumble and chop the bacon into pieces and set aside. (Alternatively, place slices on a rack set in a shallow pan and bake in the oven at 400 degrees F for 12 to 15 minutes.)

In a small saucepan over medium heat, heat the bourbon to a simmer, then stir in the maple syrup to warm. Set aside.

Into a large bowl, sift together the flour, salt, baking powder and baking soda. Stir in most of the bacon, reserving some for garnish.

In another bowl, whisk together the eggs, buttermilk and sugar.

Make a well in the center of the flour mixture and stir the buttermilk, bacon and banana mixture into the batter until the flour has just been absorbed. Gently stir the bananas into the batter.

Over medium heat grease a nonstick saute pan or griddle with butter, and pour the pancakes using a 1/4 cup measuring scoop. Cook until the edges are cooked and bubbles are beginning to form in the center, about 3 or 4 minutes. Flip and cook until golden, 1 or 2 minutes more. Serve with maple bourbon syrup and pats of salted butter. Garnish with bacon crumbles, if desired.