Bacon Bourbon Apple Pancakes
Served with warm maple syrup these hearty apple pancakes with that hint of bacon and bourbon were quite the hit for our first chilly fall Sunday morning breakfast!
Ingredients
Directions
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Heat 1 teaspoon canola oil in a skillet over medium heat; cook and stir apples, 1 tablespoon sugar, and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove skillet from heat.
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Whisk milk, butter, egg, bourbon, and vanilla extract together in a bowl. Sift all-purpose flour, oat flour, 1 tablespoon sugar, baking powder, and salt together in a separate bowl. Stir flour mixture into milk mixture until batter is well mixed; fold in apples and bacon.
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Heat remaining 1 teaspoon canola oil in a skillet over medium heat; drop batter, about 1/2 cup per pancake, onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.
Cook's Note:
I used a mix of firm fresh apples and only sautéed them until they were well coated with the cinnamon sugar. Use any of your favorite fried apple spices such as ginger or nutmeg. Also you can make your own oat flour by grinding old fashioned uncooked oatmeal in the food processor. I make mine in batches and freeze the unused portion.
