Bacon Waffles with Maple Syrup & Pecans

INGREDIENTS

12 Bacon slices

2 cups Swans Down Cake Flour

2 tbs sugar

2 tbs baking powder

½ tps baking soda

¼ tsp salt

1 ½ cups buttermilk

2 large eggs

½ cup pure maple syrup

½ cup chopped pecans

METHOD

Heat a well-seasoned or non-stick Belgian or standard waffle

 iron.

Preheat oven to 200°.

In a large skillet cook bacon over moderate heat until crisp.

Transfer bacon to paper towels to cool, reserving bacon fat.

Crumble bacon into pieces.

In a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir into buttermilk, eggs, and bacon, including fat (about ½ cup) until batter is smooth.

In a small sauce pan simmer syrup over moderately low heat for 2 minutes.

Spoon batter into waffle iron and cook accordingly to manufacturer’s instructions.

Transfer waffles to a baking and keep warm, uncovered, in middle of oven.

Make more waffle with remaining batter in the same manner.

Serve waffles with syrup, sprinkled with pecans.

Makes 2 ½ cups batter or 5 7-inch round waffles.

This recipe can be found at Swans Down.

Sour Cream & Chive Drop Biscuits

INGREDIENTS

     2 cups all purpose flour
     1 tablespoon superfine sugar
     2 teaspoons baking powder
     1 1/4 teaspoons salt
     1/2 teaspoon baking soda
     1/4 teaspoon black pepper
     3 tablespoons thinly sliced chives
     2/3 cup sour cream, chilled
     1/2 cup plus 2 tablespoons milk, chilled
     1/4 cup (1/2 stick) unsalted butter, melted (for brushing atop the biscuits)

METHOD

Preheat oven to 400°F.

In a medium mixing bowl, combine all the ingredients, except the sour cream, milk and melted butter. Whisk together until no lumps remain.

Stir in the sour cream until the mixture resembles a bowl of coarse grains.

Add the milk and mix just until sticky dough comes together.

Using two lightly greased spoons or a lightly greased ice cream scooper, drop 1/4 cup sized balls of batter/dough onto a baking sheet lined with parchment, about 1 inch apart.

Bake biscuits for about 15 minutes, then remove them from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue baking for another 5 to 7 minutes or until golden brown.

Allow biscuits to slightly cool before serving.

This recipe can be found at Spoon Fork Bacon

Cake Batter Pancakes

Pancakes

     INGREDIENTS

          1 cup Original Bisquick® mix

          1 cup Betty Crocker® SuperMoist® yellow cake mix

          3 tablespoons candy sprinkles

          1 cup milk

          1 teaspoon vanilla

         2 eggs

Glaze and Garnish

     INGREDIENTS

          2 1/2 cups powdered sugar

          3 tablespoons plus 2 teaspoons milk

          1 teaspoon vanilla

          Additional candy sprinkles

     METHOD

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.

In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.


To serve, top each serving with glaze and additional candy sprinkles.

This recipe can be found at Betty Crocker