Dear Santa, Please keep from eating this whole stack of malted buttermilk pancakes with pecan and bacon praline all by myself. I've been trying to be good all year. Xo Sarah
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons malted milk powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 ½ cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- canola oil for pan
- 1 1/2 cups heavy cream
- 1 cup dark brown sugar
- 1/2 cup maple syrup
- 1 teaspooon vanilla
- 1 teaspoon salt
- 1 pack thick cut bacon
- 1/4 cup chopped pecans
- Add all ingredients into a medium size sauce pot allowing at least four inches to allow sauce to bubble.
- Bring to a boil reduce heat to medium low until the sauce is thick enough to coat the back of a spoon.
- Store in warm place until ready to serve
- Slice thick cut bacon into 1/4" strips
- Heat a medium cast iron skillet over medium low heat. Once pan is warm, add bacon and cook, stiring regularly, until golden brown
Whisk flour, sugar, baking powder, baking soda, malt powder and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine.)
Heat a large non-stick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon canola oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
Flip pancakes once bubble start to rise on the surface. Cook until both sides are lightly brown.
Top pancakes with praline, chopped pecans, and bacon