Chef Tom Fraker
Butterscotch™ Pear-Bacon Griddle Cakes
Category
Entrée / Breakfast
Servings
2 dozen griddle cakes
Author:
Chef Tom Fraker
Ingredients
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4 slices Thick Cut Bacon, cooked crispy; crumbled; reserve the bacon grease
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2 cups All-Purpose Flour
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5 tablespoons Baking Powder
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1 pinch Kosher Salt
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3 tablespoons Granulated Sugar
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1 teaspoon Ground Cinnamon
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2 each Melissa's Vanilla Beans
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2 cups Whole Milk
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4 tablespoons Canola Oil
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2 tablespoons Bacon Grease
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2 Eggs, beaten
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2 Melissa's Butterscotch™ Pears, 1 chopped; 1 shredded; liquid squeezed out
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1 package Melissa's Dried Blueberries
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Melissa's Caramel Dessert Sauce, as needed
Directions
In a large mixing bowl or standing mixer, sift together the flour and the next 4 ingredients. Split the vanilla bean pods in half and scrape the beans into the bowl. With the mixer running, gradually add the milk and the next 3 ingredients. Fold in the bacon, pears and blueberries.
Heat a griddle medium- hot. Spray the griddle lightly with cooking spray. Ladle about ¼ cup of batter, for each cake, onto the griddle. Cook until top is bubbly and edges dry. Turn and brown on other side. Serve with the caramel sauce.
Filed in:
Breakfast,
Butterscotch Pears,
Butterscotch™ Pear-Bacon Griddle Cakes,
Canela,
Caramel Sauce,
Chef Tom Fraker,
Cinnamon,
Dessert Sauces,
Dried Blueberries,
Entrée,
Vanilla Beans
