Thursday, September 2, 2010

Pecan Pancakes with Caramel Bacon Sauce

I have met the culinary cookbook love of my life.

I feel badly though. I used to think it was my book, "The Great Big Butter Cookbook." But after wandering around in a Borders Store dragged in there against my will by myself and nobody else, I found it. The book. The book of all books.


Seriously. How could anyone resist this book?

The first recipe I tried was Pecan Pancakes with...wait for it.....Caramel Bacon Sauce.


This is just divine. No other word for it. I mean the pancakes are really  good, and had I made it exactly like the recipe called for they would have been awesome. But this Caramel Bacon sauce goes beyond words for me. Just try it. You'll thank me for it.

Pecan Pancakes with Caramel Bacon Sauce
Adapted from "Seduced by Bacon" by Joanna Pruess with Bob Lape

For the Caramel Bacon Sauce
1 cup sugar
1/4 cup water
2 tbsp light corn syrup
1 cup heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
 1 tbsp dark rum or bourbon (optional- yes, you better believe I went for it)
 6 slices thick sliced bacon, cooked until crisp and finely crumbled

For the Pancakes/Waffles
2 cups sifted flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1/4 tsp cinnamon
3 eggs
1 1/2 cups milk
5 tbsp melted butter
1 cup chopped pecans, lightly toasted

Make the Caramel Bacon Sauce 
Combine sugar, water and corn syrup in medium sized heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved. Bring mixture to a boil and cook undisturbed until sugar begins to turn golden. Continue cooking until sauce becomes a rich amber color and immediately remove from heat.

Carefully stir in cream as it will bubble up.(Mine actually seized into a giant clump but dissolved once on the heat again). Return to heat and bring sauce to boil before removing from heat. Stir with spoon until smooth. Stir in butter, vanilla and rum or bourbon. Add bacon and serve warm. Sauce will keep in fridge for a few weeks and makes about 1 1/4 cups sauce.

Make Pancakes
In large bowl, sift flour, baking powder, salt, sugar and cinnamon. In separate bowl, beat eggs, milk and butter until smooth. Stir in pecans. Combine dry and wet ingredients and cook. Serve pancakes with warm Caramel Bacon Sauce.


  1. Did you say caramel bacon sauce? Ohhhhhh my... that could work... all day long. Gorgeous!


  2. Keri, the sauce did not survive long that day between me and my sister for that same was so good. Thanks for joining my blog!

  3. Jeez Louise...This is beyond the pale ridiculously sinful! Reading your blog is becoming dangerous for me.