BUTTERMILK, SAUSAGE AND BACON PANCAKES

Buttermilk, Sausage and Bacon Pancakes image

Provided by Marcela Valladolid

Time 40m

Yield about 5 servings

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups buttermilk
5 tablespoons unsalted butter, melted, plus more for the griddle
2 large eggs, lightly beaten
2 cooked breakfast sausage links, crumbled
1 cup maple syrup
1 tablespoon bourbon
10 slices cooked bacon, chopped into pieces
1 cup chopped pecans

Steps:

Preheat a griddle to 375 degrees F.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, butter and eggs and whisk until the lumps in the batter begin to disappear; don't overmix the batter though--a few lumps are fine. Let stand for 2 to 3 minutes. Fold the sausage crumbles into the batter.
Grease the griddle with butter, wiping off any excess. Using a ladle, pour about 1/2 cup of pancake batter onto the griddle. Cook until bubbles appear at the top of the pancake, about 3 minutes. Carefully flip using a spatula. Continue to cook for about 2 more minutes. Transfer to a platter. Repeat this process with the remaining batter, adding more butter to the griddle as needed.
In a small bowl, whisk together the maple syrup and bourbon.
Serve the pancakes in a stack and top with the bacon, pecans and a drizzle of bourbon maple syrup.