Can I just tell you how excited I am to have a working oven again? Three weeks, guys! Three weeks of not being able to bake anything! I feel like I’ve been reconnected with a long lost friend, or I’ve gotten a cast removed or something. Part of me was missing, and now it’s back.
Also, the sun has been shining on a relatively consistent basis, including the two days I found myself having to hike through the woods with a couple of teenagers. The sun is glorious, and I’m loving it. More more more!
I made you something really indulgent today. This Maple Bacon Pancake Syrup is hard core awesome. It’s salty and sweet and dangerously hard to stop eating.
There is absolutely nothing complicated about making this, but you do have to commit some time to mindless stirring. We’re whisking a whole stick of butter into maple syrup, and you need to add it slowly to get the fat from the butter to incorporate with the liquid beautifully. It’s just some lazy, early morning whisking. No biggie.
Also, in true cheapo fashion, I didn’t use pure maple syrup for this. I’m sure if you can afford it, it would improve the experience. I don’t have that kind of money. Use whatever maple flavored syrup you prefer. If you happen to have some, you can add a dash of maple extract to the pot to intensify the flavor.
All that’s left to do is cook of your favorite buttermilk pancakes, and feast! The sun is shining, you’ve got Maple Bacon Pancake Syrup, and all is right with the world.
Maple Bacon Pancake Syrup
Maple Bacon Pancake Syrup is salty, sweet, and dangerously hard to stop eating.
- 7 slices smoked bacon
- 1/2 cup maple syrup or maple flavored syrup
- 4 ounces butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple extract (optional)
- Pinch of salt
- Preheat your oven to 375 F (190 C) and line a baking sheet with foil.
- Lay your bacon out on the baking sheet and cook the bacon in the oven for about 15 minutes or until it's as crispy as you'd like. Remove the bacon to a paper towel-lined plate.
- While your bacon is cooking, add the maple syrup to a small sauce pan and put it over low heat. Add the butter to the maple syrup in small chunks, whisking each chunk until it's completely melted before adding the next one. You will have a smooth emulsion once all the butter is whisked in.
- Remove the pan from the heat and stir in vanilla extract, maple extract, and salt.
- Once the bacon is ready, chop it up into half-inch pieces or smaller and add it to the syrup.
- Spoon this awesomeness over your favorite pancakes or waffles and just try to stop smiling.
Adapted from Homemade Decadence by Joy Wilson