Maple Bacon Cinnamon & Pecan Pancakes
A decadent breakfast with a difference from Australian Pork.
- 250g Ziggys Middle Bacon Rashers, rind sliced removed
- ¼ cup brown sugar
- ½ cup maple syrup
- 2 cups plain flour
- 2 tablespoons caster sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 eggs, whisked
- 350ml milk
- 1/3 cup pecans, finely chopped, plus extra to garnish
- softened butter and olive oil, for pan frying
- Preheat oven to 160°C fan-forced. Place bacon in a single layer on a baking tray lined with baking paper. Sprinkle with half of the brown sugar. Bake for 10 minutes. Turn bacon and sprinkle with remaining brown sugar. Bake for a further 10 minutes or until sticky and golden. Set aside on a tray to cool completely.
- To make the bacon-infused maple syrup for drizzling, finely chop one of the baked bacon rashers and place in a small saucepan. Pour in maple syrup and simmer over low heat for 15 minutes.
- Meanwhile, to make the pancake batter, place flour, sugar, baking powder and cinnamon in a large bowl. Make a well in the centre and add eggs and milk. Whisk with a fork until a smooth batter forms. Stir in pecans.
- Place a ½ teaspoon butter and a drizzle of oil in a large non-stick frying pan over medium-high heat. Once butter melts, swirl pan to coat. Cooking one pancake at a time, pour a heaped 1/3 cup of batter into pan and cook for 2 minutes or until small bubbles appear on the surface, flip and cook for a further 1 minute or until golden and cooked through. Set aside on a plate, covered with foil to keep warm. Repeat with butter, oil and remaining batter to make 8 pancakes.
- Serve pancakes with sticky bacon rashers and drizzle with warmed bacon-infused maple syrup.