First of all, Happy Pancake Day! One of the best days of the year and the perfect excuse for a night of indulgence!
Whilst I am fan of the traditional pancake toppings, I also like to experiment a bit and these bad boys are incredible…crispy bacon, maple syrup and bourbon make a pretty perfect combination.
We always have bourbon in the house for an impromptu cocktail but this recipe sees it mixed with sweet maple syrup to create a grown-up drizzle for your pancakes…and quite frankly any recipe is better with bacon!
However, this is not only topped with bacon but there is also bacon in the pancake mix too – bacon squared!
I used my regular old pancake mix of 110g of plain flour, 2 eggs and half a pint of milk whisked together until smooth then left to chill in the fridge for about half an hour or so.
Of course, the chef gets an extra nibble too!
For the drizzle, I tipped about 100ml of maple syrup into a small pan, and added half a teaspoon of vanilla extract and a good glug of bourbon.
After frying the pancake until golden, top with some bacon rashers, drizzle over the maple, vanilla and bourbon glaze and tuck in!
As I type, Ian is frying up round two but these would be lovely one weekend for brunch too.
How did you have your pancakes this year? x