The sap is flowing and the streets are spruced up: our community is ready for another maple syrup day, with Easter right around the corner.
All things maple this year include maple garlic sausage, maple cheddar, maple vanilla French macaroons, maple Dijon BBQ sauce. Our favourite new product has to be our chai-infused maple syrup. We have been putting this delectable syrup in coffee, lattes, and sweet potato coconut soup. It’s a beautiful thing.
This year’s syrup has to be the best I have ever had. Thank you to Joel and his family for making our batch so delicious. This ingredient has a special spot for all of us on the Never Enough Thyme team.
So, happy spring and sap fest to all of you! Enjoy this recipe Ron (my favourite chef in training) and I created a few Sundays ago. Bacon, maple syrup and pancakes, what more could you ask for?
Maple Bacon Candy Flapjacks
Maple bacon candy:
12 sliced smoked bacon
1/4 cup maple syrup
Cracked pepper
Place bacon on a parchment-lined tray. Season with cracked pepper and bake in oven for 10 minutes.
Pull out of oven, drain off excess moisture and drizzle the syrup over the bacon. Bake until it is crisp.
Allow to cool slightly.
Pancake batter:
2 cups flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
2 cups buttermilk
1/4 cup melted butter
Combine all the dry ingredients together in a bowl. Beat together eggs, milk and melted butter. Pour the milk mixture into the dry ingredients and combine.
Dip the maple bacon candy into the pancake batter and place onto hot, oiled pan. Spoon some extra batter over the top to cover up the bacon. Cook until brown on bottom and bubbles burst on top then flip.
Serve with fresh maple syrup and enjoy.
