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    Maple Bacon Pancakes

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    Maple Bacon Pancakes are fluffy buttermilk pancakes sweetened with brown sugar and maple syrup with crispy bits of bacon inside and on top of the pancakes. A real breakfast treat!

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    Maple Bacon Pancakes
    We all love a good weekend breakfast, and a few eggs, a stack of pancakes, and a side of bacon is the holy grail. But what I decided to do was level up the usual stack of pancakes by adding crispy maple bacon right into the pancake batter. I am telling you, I wasn’t so sure when I had the idea if it would work, but they are INCREDIBLE! 
    A while back I made some Pancake Dippers, which are similar to these, but I wanted the pancake itself to be a little sweet…kind of like a McGriddle. The savory bacon mixed with the sweetness of the pancake and the maple syrup is SO good. And the bits of maple bacon inside the pancake is the EXACT right amount. I’m not sure if I’ll ever be able to go back to my regular Buttermilk Pancakes again!
    Maple Bacon Pancakes Ingredients
    Hop over to Imperial Sugar for the list of ingredients and FULL RECIPE: 

    Bacon. I like to use Maple Bacon for this recipe to really amp up the maple flavor. But you can use whatever bacon you prefer. 
    Dry Ingredients: All Purpose Flour, Baking Powder, Kosher Salt
    Dark brown sugar. You can use light brown sugar too if that’s what you have. Just make sure that your dark brown sugar isn’t lumpy!
    Maple Syrup. You can use pure maple syrup or any brand you like, I’m not picky about the type you use!
    Eggs. Use large eggs for this recipe.
    Milk. You can use 2% or whole milk, whatever you have on hand. 
    Vanilla extract. A little vanilla is always good in pancakes.
    Canola oil. You can use vegetable oil as well. Any light colored oil will do, I just prefer not to use butter in this recipe because the oil keeps them fluffy and light. You could use melted butter if you would like, but butter has water in it, which can make your pancakes a little heavier.

    How To Make Maple Bacon Pancakes:
    The steps are super easy to make these pancakes and you can make the bacon ahead to mix into the batter! The total cook time on these is quick, so you’ll have a stunning breakfast in no time!

    Cook the bacon until it’s crispy. I like to bake my bacon for ease and clean up. This recipe uses a whole pound of bacon which fits on my largest baking sheet. I bake it at 400°F for 15- ish minutes until it’s crisp. I find that my oven doesn’t cook evenly, so I watch it, and halfway through I will rotate the pan, or move around a few of the pieces so they all cook the same. 
    Like I said you should cook it crisp because you are adding it into the pancake batter which can naturally soften it up as it sits, so crispy is better!

    The pancake batter comes together very quickly and you whisk maple syrup and dark brown sugar right into the pancake mix for sweetness and flavor. Whisk the wet ingredients separately in a medium bowl and then add them into the dry ingredients in a large bowl until there are no lumps and then stir the bacon right in. You can reserve a little bacon to the side to sprinkle on top when you serve these.
    Cook the pancakes on a medium-low heat griddle and make sure the sides are set and the bubbles on top are popped before you flip. I’ve been impatient more than once which always ends up with messy pancakes!
    TIP: To pour out the pancake batter onto the griddle or skillet use a measuring cup so you get the same size pancake every time. I have a pancake batter dispenser that I love, but since there are pieces of chopped bacon in the batter it gets clogged, so I don’t recommend using that for this recipe. 
    CLICK HERE for the full recipe!

    When Making Pancakes For A Crowd
    The one thing about pancakes is unless you have a large griddle, you can only make so many at a time. If I am making pancakes for the family I like to cook them all and place them on a large baking tray in the oven on “warm” so we can all sit down and enjoy breakfast together. 
    Variations:
    You can really get creative with this recipe! It’s a fun one to play around with and make even more over the top! Along with the bacon try adding:

    Chopped pecans
    Mini Chocolate Chips
    Drizzle on some cream cheese frosting to go completely over the top delish
    Sliced bananas

    Hop over to Imperial Sugar for the full recipe!
    Here Are More Pancake Recipes To Try:

    PIN for later: LEGGI TUTTO

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    • in Recipes

      Old Fashioned Sweet Rice Fritters

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      These Rice Fritters, aka Sweet Calas, are a southern fried doughnut famous in New Orleans. Crispy on the outside, soft and tender on the inside, coated with powdered sugar!

      This recipe was developed in partnership with my friends at Imperial Sugar. CLICK HERE FOR THE FULL RECIPE.
      Sweet Rice Fritters Are A Classic Creole Recipe
      Rice Fritters are a classic southern recipe. The sweet yeast batter is mixed with mashed rice to create a tender fritter-style doughnut that is fried until golden and coated with powdered sugar. Calas used to be a popular street food in New Orleans, much like Zeppole or beignets. 
      Sweet Calas – What To Expect:
      These little rice fritters are crispy on the outside and soft and tender on the inside. The yeast dough is flavorful and airy, while the mashed rice adds texture. Grab a napkin because you’re sure to get powdered sugar all over your shirt!The subtle cinnamon flavor in the batter really makes these little doughnuts unique! You could even add small diced apples into the batter to create a rice apple fritter!Make ahead! Start the batter the night before, and in the morning it will be ready to fry for a special breakfast!

      Ingredients:
      For the full list of ingredients with measurements CLICK HERE
      Cooked rice. You will want to use soft rice, and mash it up well! If using leftover rice, reheat it with a bit of water to steam it. You don’t want the rice to have any “bite”Active Dry Yeast. You can also use Rapid Yeast as well!Warm water Large eggsGranulated sugarKosher saltGround cinnamonAll purpose flourVegetable oil for fryingPowdered sugar for coating
      How To Make Rice Fritters (Step by Step):
      Place the mashed rice into a medium bowl and set aside. Do your best to mash the rice as best you can. The rice adds texture, but you don’t want whole grains of rice in the fritter. 

      2. Sprinkle yeast into warm water and allow it to dissolve, until foamy, 10 – 15 minutes.

      3. Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours or overnight. 

      4. Remove the rice mixture from the refrigerator and add in the whisked eggs, sugar, salt, and cinnamon. Stir to combine. Add in the flour and stir until evenly incorporated. 
      5. Cover the bowl with a towel and place in a warm, draft-free place for 1 hour, until the mixture is bubbly and slightly airy. It will increase in size slightly. This isn’t a typical yeast dough. It will be thinner and more “batter-like”. 
      6. Heat oil in a medium Dutch oven, or electric fryer until it reaches 365°F. Drop the fritter batter by the heaping tablespoon into the oil and fry until golden brown, turning once, to brown evenly. Remove the fritters from the oil with a slotted spoon and transfer to a paper towel lined plate or baking sheet to absorb excess oil. Work in batches of 4 – 5 fritters at a time.
      7. Place the powdered sugar in a large zip-top or brown paper bag. Add in half the fritter and shake to coat. Repeat with the remaining fritters.

      Tips:
      I own a small electric fryer, which is what I used for this. It’s a recent purchase that I decided upon after years of HATING the way frying foods made my house smell! It is an inexpensive item that I use on the rare occasions I deep fry anything, and actually plug it in in my garage or out back. It’s an easy little appliance to store (I bought a small 1.1 Liter fryer) and having the ability to fry things outdoors keeps that stale fried smell out of my house! I wish I had purchased this years ago!If you don’t have an electric fryer, use a Dutch Oven or a heavy bottomed pan.Using a small scoop (1.5 tablespoon) makes portioning out the batter MUCH easier! Here’s the one I use.The batter expands a bit while frying, so work in batches! Serve these warm or at room temperature. They are best served the same day they are made.
      How To Store:
      Like I mentioned above, I don’t recommend storing these for any length of time. Like any doughnut, they are best if served the day they are made…and if they’re warm, even better!

      For the FULL RECIPE hop over to Imperial Sugar and print it out! LEGGI TUTTO

    • in Recipes

      Danish Coffee Cake

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      Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!

      This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
      Easy Homemade Danish Coffee Cake
      Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
      But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!

      What is Danish Kringle?
      Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.

      Variation Ideas
      This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
      I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
      Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
      Tips for the Best Danish Coffee Cake
      Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
      Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.

      How Do You Serve a Kringle?
      I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!

      How to Store Danish Coffee Cake
      Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
      CLICK HERE FOR THE FULL RECIPE
      More Pastry Recipes to Try
      Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO

    • in Recipes

      S’mores Muffins

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      S’mores Muffins are a sweet and moist honey honey muffin filled with marshmallow cream, topped with a graham cracker crumble, and milk chocolate. The ultimate dessert for breakfast!
      Not looking for something so indulgent? Try my Honey Wheat Muffins!
      Looking For A Breakfast That’s A Real Treat? S’mores Muffins!
      Sometimes an idea is just too good…and since you know I love a good mash-up recipe, S’mores Muffins make complete sense! You have a sweet and moist honey-wheat muffin, filled with marshmallow cream, topped with a buttery graham cracker crumble and milk chocolate.
      Continue reading S’mores Muffins at Cookies and Cups. LEGGI TUTTO