Bananas and blueberries again? Shake it up at brunch this weekend by mixing chopped chunks of bacon and sweet chocolate chips straight into your pancake batter. Ox & Son, a modern American restaurant based in Santa Monica, and chef Brad Miller receive all kinds of praise for these boozy bacon chocolate pancakes. (We’re not surprised one bit.) That irresistible sweet and salty combo everyone goes bananas for meets a splash of smoky, nutty bourbon, because you’re a fancy breakfast chef who has no problem adding liquor to your chocolate pancakes. Serve with a generous waterfall of maple syrup and a dusting of powdered sugar, if you please.
Bacon Bourbon Chocolate Pancakes
2 cups flour
¼ cup white sugar
1 tablespoon plus 1 teaspoon baking powder
3 tablespoons canola oil
¾ cup plus 2 tablespoons milk
⅓ cup maple syrup
¼ cup (3 or 4 strips) bacon, cooked and chopped
¼ cup chocolate chips
How to Make It
In a large bowl, mix together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs until fluffy. Mix in the oil, milk, and syrup.
Mix the wet into the dry to form a thick batter. Stir in bacon and chocolate.
Heat a nonstick pan over medium-high heat. Lightly grease the pan with oil or butter, then roughly ½ cup of batter to form a 5- or 6-inch pancake.
Cook 2 to 3 minutes or until golden brown on the bottom. Flip and cook another minute.
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