Sour Cream Bacon Pancakes With Warm Orange Maple Syrup Recipes

Steps:

• Heat large skillet sprayed with cooking spray on medium heat. Meanwhile, whisk eggs, milk, sour cream and oil in large bowl until well blended. Mix next 4 ingredients. Add to egg mixture; whisk until well blended.
• Ladle batter into hot skillet, using 1/4 cup batter for each pancake. Sprinkle each with about 1 Tbsp. bacon. Cook 3 min. or until bubbles form on top, then turn to brown other sides.
• Mix syrup and zest in microwaveable bowl. Microwave on HIGH 1 min.; stir. Strain into pitcher. Serve with pancakes.

Steps:

• Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
• In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
• In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Or just put everything in a blender and blitz.
• In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to paper towels and cover with more paper towels (not because I'm fat-phobic - as if! - but because this will help them keep their requisite crispness). Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
• Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling.
• Pile the pancakes onto plate, wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients except additional syrup in large bowl until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden. Serve with additional syrup.