Candied Bacon Pumpkin Pancakes
Candied Bacon Pumpkin Pancakes
Kickoff to Recipe Week Fall 2017
Ingredients:
- 6 Slices GODSHALL’S Turkey Bacon (Candied) or 1/2 Cup GODSHALL’S Smoky CRUMBLZ (Candied)
- 2 Cups Flour
- 1/4 Cup Brown Sugar (Packed)
- 1 Teapsoon of Cinnamon
- 1 1/2 Teaspoons Baking Soda
- 3/4 Teaspoon Baking Powder
- 3/4 Teaspoon Salt
- 2 Teaspoons Pumpkin Spice
- 2 Eggs
- 1 1/2 Cups Milk
- 1 Cup Pumpkin Puree
- 1 1/2 Teaspoons Pure Vanilla Extract
- 1/4 Cup Orange Juice
- 2 Teaspoon Orange Zest
- Butter
- Maple Syrup
Instructions:
- Candied Bacon;
- Melting one tablespoon of butter, then add the bacon.
- Add one heaping teaspoon of brown sugar and 1 teaspoon of cinnamon.
- Stir until bacon glistens and remove to cool. Break up the clumps.
- Add the flour, brown sugar, baking soda, baking powder, salt and pumpkin spice into a large mixing bowl. Mix well.
- In a another bowl add eggs and lightly beat. Add in the milk, pumpkin and vanilla. Mix well.
- Stir this mixture into the dry ingredients until well combined. Quickly add in the candied bacon, orange juice and zest.
- Spray or use butter to grease a griddle or skillet.
- Pour 1/3 cups of the batter onto a hot griddle or skillet. Cook for approx. 3 minutes before flipping them over. Cook on the second side until golden brown, approx. 2 minutes. Repeat with all remaining batter.
- Garnish with extra candied bacon and serve war with extra butter and maple syrup.
- ENJOY!