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Chocolate Chip and Candied Bacon Pancake




Source of Recipe


Added by Kelly @ EvilShenanigans on February 9, 2011 in Breakfast, Pancakes


Recipe Link: http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/pancakeswaffles/chocolate-chip-and-candied-bacon-pancakes-with-nutella-maple-syrup/

List of Ingredients




FOR THE BACON:
6 strips Thick Cut Bacon
1/4 cups Packed Light Brown Sugar
1/4 teaspoons Cinnamon
1/4 teaspoons Smoked Paprika
1/2 teaspoons Cocoa Powder

FOR THE SYRUP:
1/2 cups Nutella
1/2 cups Maple Syrup
2 Tablespoons Butter
1/2 teaspoons Vanilla

FOR THE PANCAKES:
2 oz Cream Cheese, softened
2 Tablespoons Butter
1/2 teaspoons Vanilla
2 Eggs
1 1/2 cup Buttermilk
2 cups All-purpose Flour
1/4 cups Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoons Salt
3/4 cups Semi-Sweet Chocolate Chips

Recipe



Heat the oven to 375 F and line a baking sheet with aluminum foil. Spray a wire cooling rack with non-stick cooking spray and place it on the prepared baking sheet. Lay the strips of bacon on the wire rack with about 1/2- inch of space between them.

In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined. Sprinkle the mixture evenly over the bacon. Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling. Cool completely on the rack. Once cool roughly chop the bacon. Set aside.

In a small saucepan combine the Nutella, maple syrup, butter, and vanilla. Place the pot over low heat, stirring constantly, until the butter is melted and the mixture is smooth. Set aside.

Heat a flat griddle, or other large smooth bottom skillet, to medium heat.

In a medium bowl cream together the cream cheese, butter, and vanilla until smooth. Add the eggs, one at a time, and whisk until evenly incorporated. Add the buttermilk and whisk until well combined.

In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix. Stir in the chopped bacon and the chocolate chips. Make a well in the center and pour in the wet ingredients. Stir until just combined and no large lumps of dry flour remain.

Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, onto the heated griddle. Cook pancake for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown. Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown.

To hold pancakes while cooking the rest of the batter, store them in a warm oven on a wire rack. They will hold for up to 45 minutes. Serve warm with a drizzle of the syrup.

Enjoy!