Overnight Pancakes with The Ultimate Pancake Syrup
Cake Over Steak | An Illustrated Food Blog
Cake Over Steak | An Illustrated Food Blog
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Ingredients

  • 3 cups
  • 1 cup pure maple syrup
  • cup
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 13 to 15 minutes. Transfer the bacon to paper towels to drain and let cool. Roughly chop the bacon and set it aside. Heat the maple syrup in a medium saucepan set over medium-low heat. Whisk in the butter, a few cubes at a time, until the mixture is thoroughly incorporated and emulsified. Remove the pan from the heat and add the vanilla, salt and bacon. Stir well. The syrup will keep in an airtight container in the refrigerator for up to 3 days.Notes
  • 24 small pancakes
  • 1.5 cups warm whole milk
  • cup
  • tsp
  • 2.5 cups all
  • 3 tbsp sugar
  • 3/4 tsp salt
  • 1/4 tsp ground cinnamon pinch of freshly grated nutmeg
  • 2 large eggs, beaten
  • 2 tsp pure vanilla extract butter or oil, for the pan

Instructions

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