PUFTALOONS WITH MAPLE SYRUP AND BACON
This is an old Australian recipe that was a favorite among the early settlers. Today, it's typically reserved for cold, rainy mornings. Puftaloons are somewhat similar to a scone-like Fry Bread or Caribbean Johnny Cakes. They're great topped with maple syrup, honey or jam and enjoyed with a hot cup of tea or coffee.
Provided by Vickie Parks @Northwestgal
Categories Pancakes
Number Of Ingredients 7
Steps:
- Start by frying the bacon in a large skillet until crisp. Set bacon aside and keep warm until you're ready to serve the Puftaloons. Drain all but about 2 to 4 Tbsp of the bacon grease from the pan.
- While bacon is frying, stir flour, baking powder, and salt together in a medium size bowl. Using your hands, rub the butter into the flour mixture until fine crumbs form. Add the milk and stir with a fork until a slightly sticky dough forms.
- Turn dough onto floured surface and knead until dough is smooth. Roll dough to about 1/8" or 1/4" thickness. Use a 3" or 3.5" biscuit cutter to cut 12 round circles from the dough. Re-roll dough scraps as necessary.
- Returning to the skillet, heat the bacon grease over medium heat. Place about 4 of the dough circles into the hot grease and cook 2 to 3 minutes or until lightly browned. Turn and cook other side. Repeat until all of the Puftaloons have been cooked, adding butter to the pan if needed to prevent sticking.
- Divide the bacon and Puftaloons among 4 individual plates. Top to Puftaloons with a little maple syrup or jam, and serve immediately while still hot.
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