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Entree
2 dozen griddle cakes
15 minutes
30 minutes
Chef Tom Fraker
4 slices thick cut bacon, cooked crispy, crumbled, reserve the bacon grease
2 cups all-purpose flour
5 tablespoons baking powder
1 pinch kosher salt
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 each Melissa's Vanilla Beans
2 cups whole milk
4 tablespoons canola oil
2 tablespoons bacon grease
2 eggs, beaten
2 Melissa's Butterscotch™ Pears, 1 chopped, 1 shredded, liquid squeezed out
1 package Melissa's Dried Blueberries
Melissa's Caramel Dessert Sauce, as needed
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.
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