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Fluffy buttermilk pancakes are studded with chocolate chips and candied bacon, and it is all topped with a luscious Nutella maple syrup.
Heat the oven to 375 F and line a baking sheet with aluminum foil. Spray a wire cooling rack with non-stick cooking spray and place it on the prepared baking sheet. Lay the strips of bacon on the wire rack with about 1/2- inch of space between them.
In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined. Sprinkle the mixture evenly over the bacon. Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling. Cool completely on the rack. Once cool roughly chop the bacon. Set aside.
In a small saucepan combine the Nutella, maple syrup, butter, and vanilla. Place the pot over low heat, stirring constantly, until the butter is melted and the mixture is smooth. Set aside.
Heat a flat griddle, or other large smooth bottom skillet, to medium heat.
In a medium bowl cream together the cream cheese, butter, and vanilla until smooth. Add the eggs, one at a time, and whisk until evenly incorporated. Add the buttermilk and whisk until well combined.
In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix. Stir in the chopped bacon and the chocolate chips. Make a well in the center and pour in the wet ingredients. Stir until just combined and no large lumps of dry flour remain.
Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, onto the heated griddle. Cook pancake for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown. Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown.
To hold pancakes while cooking the rest of the batter, store them in a warm oven on a wire rack. They will hold for up to 45 minutes. Serve warm with a drizzle of the syrup.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!