French Toast, Pancakes and Waffles
Bourbon Bacon Banana Buttermilk Pancakes
Pancake mix (enough for 4-6 servings)
2 cup buttermilk
2 tablespoons bourbon
6 slices of thick cut maple smoked bacon
1 cup maple syrup
2 bananas – sliced thin
1 cup pumpkin
Cook bacon and then chop into small pieces. Set aside.
In a small saucepan, heat Bourbon to a simmer. Stir in maple syrup. Keep warm but set aside. In a bowl, mix enough pancake mix for 4-6 servings, eggs, buttermilk, pumpkin and chopped bacon (equivalent of 4 slices). Mix well. When this is all mixed, gently stir in the bananas. Over a medium heat greased nonstick saucepan or a griddle with butter or oil, cook the pancakes until done. Top the pancakes with remaining bacon pieces and serve with Bourbon Maple Syrup warmed.
Gluten- Free: Use Gluten-Free pancake mix and substitute coconut milk for buttermilk.