Daphne Oz'S Bacon Pancakes With Maple Bourbon Butter Sauce

1. 1

   For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.

2. 2

   Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.

3. 3

   Chop the bacon into crumbs and separate the crumbs into two piles.

4. 4

   In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.

5. 5

   Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.

6. 6

   Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

7. 7

   For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.

8. 8

   Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.

9. 9

   Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.