About two weekends ago, Jon and I decided to break-out of our weekend norm, and go out for breakfast. The place was pretty busy (it has pretty awesome reviews; so it’s understandable), and we were seated at the counter. Not our preferred place to sit, but it beat waiting another 20 minutes for a table. After all, we were flying by the seat of our pants that day, and I’m glad we were! Watching everything going on behind the counter was fantastic! We got to see all of the cooks in action! We watched everything being prepared from crab cake eggs Benedict, to a shrimp hash, and of course diner-style pancakes! It was like a little kitchen symphony happening right before our eyes!
After our life changing experience, we decided it was time to try our own hand at diner style pancakes! So thin, so soft on the inside and just a little crispy on the outside….so good! Now we can’t just give you plain, ol’ maple syrup to go with these fantastic pancakes; oh, no, we’re talking a new level: Maple syrup amped up with cinnamon moonshine, bourbon, and did I mention it’s BACON INFUSED!?!
Ingredients:
2 cups all-purpose flour
½ tsp baking powder
1 tbsp sugar
½ tsp salt
1 and ½ cups milk
½ stick unsalted butter, melted
1 egg
1 tsp vinegar
1 and ½ tsp vegetable oil
1 and ¼ cup maple syrup
¼ cup cinnamon liqueur
1 tbsp unsalted butter
1 tbsp bourbon
1 slice crispy cooked bacon
Now when I make pancakes, I make them out on my grill with a flat cast-iron grill pan pre-heated on medium-high heat. You can make these indoors as well in a skillet on medium-high heat. Just be sure to only use a little batter when testing the temperature to make sure it’s just right whether indoors or outdoors.
Instructions:
Sift the dry ingredients together in a bowl: flour, baking powder, sugar, and salt.
Whisk the wet ingredients together in a separate bowl: milk, melted butter, egg, vinegar, and vegetable oil.
Stir the dry ingredients into the wet ingredients until all of the batter is combined.
On a greased, preheated skillet, ladle some of the pancake batter onto the surface. (I use about ½ cup worth of batter).
All the pancake to cook until the bubbles on top have burst. (You can lift the bottom edge slightly with a spatula to see if it’s browned enough.) Once browned enough on the bottom, time to flip! Fit the spatula underneath of the pancake and quickly flip the pancake over. Like Julia Child says, you really have to commit to it!
Continue the process of cooking the pancakes until you are out of batter. I was able to get about 6 pancakes that are 6-inches in diameter.
Stir the maple syrup, cinnamon liqueur, butter and bourbon together in a saucepan. Bring to a simmer and simmer for 5-10 minutes.
Remove from heat and add in the slice of bacon. I broke the slice of bacon in-half to fit in the pan better. Allow to cool for about 5 minutes. The syrup will be very hot, so use caution and be careful!
Drizzle the boozy-bacon-infused syrup over each serving of pancakes and add a dollop of butter on top of the stack!
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 1 and ½ cups milk
- ½ stick unsalted butter, melted
- 1 egg
- 1 tsp vinegar
- 1 and ½ tsp vegetable oil
- 1 and ¼ cup maple syrup
- ¼ cup cinnamon liqueur
- 1 tbsp unsalted butter
- 1 tbsp bourbon
- 1 slice crispy cooked bacon
- Sift the dry ingredients together in a bowl: flour, baking powder, sugar, and salt.
- Whisk the wet ingredients together in a separate bowl: milk, melted butter, egg, vinegar, and vegetable oil.
- Stir the dry ingredients into the wet ingredients until all of the batter is combined.
- On a greased, preheated skillet on medium-high heat, ladle some of the pancake batter onto the surface. (I use about ½ cup worth of batter).
- All the pancake to cook until the bubbles on top have burst. (You can lift the bottom edge slightly with a spatula to see if it’s browned enough.)
- Once browned enough on the bottom, time to flip! Fit the spatula underneath of the pancake and quickly flip the pancake over.
- Continue the process of cooking the pancakes until you are out of batter. I was able to get about 6 pancakes that are 6-inches in diameter.
- Stir the maple syrup, cinnamon liqueur, butter and bourbon together in a saucepan. Bring to a simmer and simmer for 5-10 minutes. Remove from heat and add in the slice of bacon. I broke the slice of bacon in-half to fit in the pan better. Allow to cool for about 5 minutes. The syrup will be very hot, so use caution and be careful! Makes about 1 and ½ cups of syrup.
- Drizzle the boozy-bacon-infused syrup over each serving of pancakes and add a dollop of butter on top of the stack!
