Pecan & Bacon Pancakes

Pecan and Bacon Pancakes

Servings: 4

For pancakes:

½ cup bacon cooked, chopped

½ cup butter, melted, divided in ¼ cup and ¼ cup

3 eggs

2 cup milk

¾ cup pecans, roasted or candied

1 cup flour

1 tsp salt

1 1/2 tsp baking powder

For Syrup:

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.