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Sunday Brunch: Chocolate Chip and Candied Bacon Pancakes with Nutella Glaze

October 2, 2011 By Erin Kennedy Leave a Comment

Today’s Sunday Brunch comes with a side of absolute decadence. I am sitting here trying to write an introduction, but I can’t stop staring at this picture and drooling. Anything with bacon is good in my book. I will take salty sweet any day of the week. And candied bacon? I think that should be a major food group in itself. This looks so good. I love the chocolate chips and the Nutella sauce. This truly is evil. But the holiday’s are coming sooner than we are ready for, so I think I will tuck this away for those weekends that will be here before we know it. 


Chocolate Chip and Candied Bacon Pancakes with Nutella Maple Syrup Serves 4 – 6


For the candied bacon:
6 strips thick cut bacon
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/2 teaspoon cocoa powder

For the Nutella glaze:
1/2 cup Nutella
1/2 cup maple syrup
2 tablespoons unsalted butter
1/2 teaspoon vanilla

For the pancakes:
2 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 eggs
1 1/2 cups buttermilk
2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips

Directions:

Bacon directions:
Heat the oven to 375 F and line a baking sheet with aluminum foil. Spray a wire cooling rack with non-stick cooking spray and place it on the prepared baking sheet. Lay the strips of bacon on the wire rack with about 1/2- inch of space between them.
In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined. Sprinkle the mixture evenly over the bacon. Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling. Cool completely on the rack. Once cool roughly chop. Set aside.

Nutella sauce directions:
In a small saucepan combine the Nutella, maple syrup, butter, and vanilla. Place the pot over low heat, stirring constantly, until the butter is melted and the mixture is smooth. Set aside.

Pancakes Directions:
In a medium bowl cream together the cream cheese, butter, and vanilla until smooth. Add the eggs, one at a time, and whisk until evenly incorporated. Add the buttermilk and whisk until well combined.
In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix. Stir in the chopped bacon and the chocolate chips. Make a well in the center and pour in the wet ingredients. Stir until just combined and no large lumps of dry flour remain.

Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, on to the heated griddle. Cook for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown. Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown. To hold pancakes while cooking store in a warm oven on a wire rack. They will hold for up to 45 minutes. Serve warm with a drizzle of the syrup.

Recipe and pictures thanks to Evil Shenanigans. Check her out to see step by step photos.

Filed Under: Recipes

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Erin Kennedy is the editor of My Thirty Spot, a lifestyle blog for sharing tips and stories for women in their 30s to live the best 30 lives we can. Read More →

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