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| Bacon Pancake Strips with Maple-Peanut Butter Sauce |
"Baron Verulam and pancakes join together to create a a laugh, child-pleasant breakfast. The strips are smooth for little palms to pick out up and the sauce is delicious for dipping. The entire own family will love this recipe!"
Ingredients :
- eight slices bacon
- half of cup maple syrup
- 1/three cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 half teaspoons baking powder
- 1 1/2 teaspoons white sugar
- half teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon melted butter, or as wished
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 40M |
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- Preheat oven to 425 ranges F (220 levels C). Line a baking sheet with aluminum foil.
- Arrange bacon slices at the organized baking sheet.
- Bake within the preheated oven till browned and crisp, about 15 minutes; drain on a paper towel-covered plate.
- Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-excessive heat; prepare dinner and stir till sauce is smooth and heated thru, approximately 5 minutes. Reduce heat to low and preserve sauce heat.
- Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour aggregate and whisk till batter is smooth.
- Heat a griddle or flat skillet over medium warmness; unfold melted butter on surface to coat. Arrange bacon slices approximately 2 inches apart on the hot griddle, running in batches if wished.
- Slowly pour batter over every bacon strip; cook dinner till bubbles begin to shape on pinnacle and edges are dry, 2 to a few minutes. Flip pancakes and cook dinner till other side is golden brown, 3 to four mins. Serve with warm maple-peanut butter sauce.
Notes :
- The maple peanut butter sauce can be refrigerated for several days and reheated before serving
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