Bacon Pancakes with Strawberry Maple Jam
Need breakfast menu inspiration? These fluffy pancakes are studded with bacon and finished with a house-made strawberry and maple syrup jam.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 1/2 cups | all-purpose flour |
| 2 teaspoons | baking powder |
| 1 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1 3/4 cups | shaken buttermilk |
| 1/4 cup | butter, melted and cooled |
| 2 | large eggs, beaten |
| 12 ounces | Jones Dairy Farm Dry Aged Bacon, cooked crisp and chopped |
| 3 cups | pure maple syrup |
| 2 cups | sliced strawberries or blueberries |
| 1/2 teaspoon | ground cinnamon |
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Directions
-
Combine flour, baking powder, baking soda and salt in large bowl. Add buttermilk, butter and eggs and whisk just until dry ingredients are moistened. Stir in bacon.
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Heat syrup with strawberries or blueberries and cinnamon just until hot.
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For each serving, spoon four 1/4-cupfuls of pancake batter onto greased griddle and cook until bottoms are browned and bubbles appear on surface and some begin to break, about 2 minutes. Turn and cook until browned on bottoms. Transfer to warm serving plate and top with about 1/3 cup of syrup mixture.
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