Daphne Ozs Bacon Pancakes With Maple Bourbon Butter Sauce Recipes

DAPHNE OZ'S BACON PANCAKES WITH MAPLE BOURBON BUTTER SAUCE

Steps:

• For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
• Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
• Chop the bacon into crumbs and separate the crumbs into two piles.
• In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
• Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
• Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.
• For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.
• Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
• Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

APPLEBEE'S MAPLE BUTTER SAUCE

Steps:

• Combine syrup and butter, cook over low heat until butter is melted.
• Stir in brown sugar until dissolved.
• Add walnuts, if desired.

BOURBON-BUTTER SAUCE

Steps:

• Melt butter in a double boiler over simmering water.
• Add powdered sugar and salt and whisk until sugar is incorporated and sauce is smooth.
• Whisk in vanilla and bourbon.
• Immediately add the egg yolk and stir until well blended.
• Continue cooking, stirring constantly, until sauce heats through and thickens slightly.
• Serve immediately.

BUTTERED MAPLE-BOURBON SYRUP

Steps:

• Bring maple syrup and softened butter to a boil in medium saucepan.
• Stir in 1 tablespoon bourbon whiskey or extract.
• Serve warm over crepes or pancakes.

BACON-BOURBON BUTTER

Steps:

• Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
• Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
• Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
• Season with salt.
• Using a fork, vigorously whisk until well combined.
• Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
• Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
• Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.

DAPHNE OZ'S COCONUT POUND CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
• Combine flour, baking powder and salt in a separate bowl.
• Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
• Stir in coconut and pecans.
• Pour batter into a pound cake mold (loaf shaped pan).
• Bake for 60 minutes or until a knife inserted in the center comes out clean.
• For the glaze:.
• Five minutes before cake is finished baking make the glaze.
• Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
• Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
• Dust with powdered sugar.
• Let stand for 10 minutes and eat warm!