Bacon Pancakes with Strawberry Maple Jam Recipe

Bacon Pancakes with Strawberry Maple Jam

Servings

Prep Time

Total Time

Gluten Free

12

35 min

40 min

No

Need breakfast menu inspiration? These fluffy pancakes are studded with bacon and finished with a house-made strawberry and maple syrup jam.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Fully Cooked Bacon Slices, Regular

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Uncooked Dry Aged Hickory Smoked Bacon, Uncooked

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups shaken buttermilk
1/4 cup butter, melted and cooled
2 large eggs, beaten
12 ounces Jones Dairy Farm Dry Aged Bacon, cooked crisp and chopped
3 cups pure maple syrup
2 cups sliced strawberries or blueberries
1/2 teaspoon ground cinnamon

Preparation

Step 1 

Combine flour, baking powder, baking soda and salt in large bowl. Add buttermilk, butter and eggs and whisk just until dry ingredients are moistened. Stir in bacon. 

Step 2 

Heat syrup with strawberries or blueberries and cinnamon just until hot. 

Step 3 

For each serving, spoon four 1/4-cupfuls of pancake batter onto greased griddle and cook until bottoms are browned and bubbles appear on surface and some begin to break, about 2 minutes. Turn and cook until browned on bottoms. Transfer to warm serving plate and top with about 1/3 cup of syrup mixture.

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