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
warm whole milk
pinch of freshly grated nutmeg
pure vanilla extract
butter or oil, for the pan
Stack thepancakes and pour the warm maple syrup/honey and serve hot. Once you prepare them from scratch, you'll never look back to those boxed pancakes mixes - as the basic pancakes preparation requires hardly any special ingredient or extra effort
Overnight Waffles with Buttery Nectarine Maple Topping. Overnight French Toast. I'd never had such delicious, light, fluffy pancakes before in my life and they were served with some sort of fruit sauce
Today is Nutella World Day and therefore, we are celebrating it withthese absolutely amazing pancakes that are filled with Nutella and topped with delicious caramelised banana, toasted hazelnuts and a drizzle of maple syrup