QUICK COMFORT FOR ALL

Whip up these easy-to-make classics that will leave your loved ones feeling warm and fuzzy

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MAPLE BACON
PANCAKES

Serves 6

INGREDIENTS

Pancakes

• 3 tbsp salted butter, plus more for cooking and serving

• 2 cups white whole wheat flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp fine pink Himalayan salt

• 2 cups buttermilk

• 2 large eggs

• 1 tbsp maple syrup

• 2 tsp pure vanilla extract

• 1 pkg sliced bacon, cooked

Bourbon Maple Syrup

• 1 cup maple syrup

• 3 tbsp bourbon (optional)

• 1 cinnamon stick

1. To make the pancakes, melt the butter in a small saucepan over medium heat and cook until it just begins to brown, about 3 minutes. Transfer the butter to a small bowl - it will continue to brown slightly. Set aside to cool but not harden.

2. In a large bowl, stir together the flour, baking powder, baking soda and salt. Add the buttermilk, eggs, maple syrup, vanilla and brown butter. Whisk to combine well - some lumps in the batter are OK. Cover with a clean kitchen towel and let rest for about 10 minutes.

3. Meanwhile, to make the bourbon maple syrup, combine the maple syrup, bourbon (if using) and cinnamon stick in the same saucepan used for melting the butter. Set over low heat and cook until fragrant and lightly bubbling, 8 to 10 minutes. Remove the pan from the heat and discard the cinnamon stick.

4. In a large skillet or griddle over medium heat and working in batches, lay down 1 or 2 strips of bacon, then pour about 1/4 cup of the batter over the bacon (it might not cover the bacon completely). Cook until bubbles appear on the surface, about 2 minutes. Use a spatula to gently flip the pancake. Cook on the second side until golden, about 1 to 2 minutes more. Reserving several strips of bacon, repeat with the bacon and the remaining batter.