Chef Eric Gabrynowicz from Restaurant North in Armonk, New York, upgrades classic pancakes with smoky strips of bacon and spicy-sweet Sriracha honey butter.
- 3 strips bacon
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
Sriracha Honey Butter
- 1 stick unsalted butter,softened
- 2 tablespoons Sriracha
- 1 tablespoon honey
In a nonstick pan or a griddle, cook the bacon until almost crispy. Save the rendered bacon fat to cook the pancakes.
In a large bowl, sift and combine the flour, baking powder, salt and sugar.
In a separate bowl, combine the egg and milk and whisk together. Add to the dry ingredients and whisk together until combined, but not overmixed.
In a small saucepan, melt the butter and fold into the mixed batter until incorporated.
In a large pan, add 1 strip of the bacon and pour 1/3 of the batter over bacon in a rectangle shape. Cook until bubbles begin to form, about 4 minutes. Flip and cook for another 3 minutes. Remove from the pan and place on a warm plate. Repeat with the remaining bacon strips and batter or make a few at a time on a grill pan.
In a small bowl, add the room temperature butter, honey and Sriracha. Whisk to combine and serve with the pancakes. Top with maple syrup, if desired.