Pecan and Bacon Pancakes
½ cup bacon cooked, chopped
½ cup butter, melted, divided in ¼ cup and ¼ cup
2 cup milk
¾ cup pecans, roasted or candied
1 cup flour
1 tsp salt
1 1/2 tsp baking powder
12 ounces brown sugar
1/3 cup Bourbon
1 Tbsp vanilla
1 cinnamon stick
1. In a bowl beat eggs with the milk and then add the butter and bacon to the egg/milk mixture.
2. Chop the pecans
3. In a bowl combine pecans, flour, salt and baking powder. Stir dry ingredients into the wet ingredients
4. Cook pancakes in a preheated pan or cast iron pan until brown to which you have added melted butter. If desired serve with syrup or even better bourbon syrup.
Chef's note: To make a bourbon syrup: In a saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Continue to boil without stirring until syrup thickens slightly and surface is shiny. Pour syrup into a serving bowl, and stir in pecans. Stir in Bourbon and vanilla. Keep warm.