Happy Saturday, ya'll. Here are some super-stuffed brown sugar, banana, bacon, and chocolate chip pancakes to fill your weekend brunch needs. The best part about these is that I made them all from left-overs, from things I had in my pantry and fridge.
Today I had one of those horrible moments when you want pancakes/waffles/ french toast, but you have nothing to put on them. No syrup in sight. But this brown sugar sauce is buttery and lightly sweet, and simple to make (no tricky caramelization for this one). You can make it while the coffee is still kicking in. It tastes like butter and syrup when they melt together in the ridges of a waffle. Yeah, it's like that.
Makes: 10-12 pancakes
Sauce for 2 servings
Total time: 30 minutes
Bisquik shaker mix
Brown Sugar Sauce
1/3 cup light brown sugar
3 tablespoons unsalted butter
2 tablespoons cream
1/2 teaspoon salt
2 ripe bananas
8 slices of bacon
- Make the pancakes as instructed. I'm sorry I know this is super unhelpful! (#foodbloggerfails) But that's what I used. I like to make pancakes from the Bisquik Shaker mixes because they're consistent and quick. Here's a recipe that works well, with no buttermilk required. Sprinkle with chocolate chips on the first flip.
- For the brown sugar sauce, melt the brown sugar in a medium sauce pan on medium heat. When the sugar has completely melted, drop the heat to low and stir in the butter and cream. Whisk until thoroughly combined.
- Slice the bananas thinly, and gently stir until well covered in the sauce. Let cook for 2-3 minutes stirring occasionally.
- Place bacon slices on 2 paper towels over a microwaveable plate. Cover with another paper towel, and microwave on high 1 minute, turn, then microwave again till desired crispiness.
- Stack up the pancakes, bananas, and bacon, and spoon on some of the hot brown sugar sauce. And enjoy!
A testament that lazy baking can still be delicious and beautiful.