For the Pancakes:
- 8 Slices Bacon
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 tablespoons Sugar
- 2 Large Eggs (lightly beaten)
- 3 cups Buttermilk
- 4 tablespoons Melted Butter (slightly cool)
For the Sauce:
- 2 tablespoons Bourbon
- 3 tablespoons Butter
- 1 cup Maple Syrup
Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
Chop the bacon into crumbs and separate the crumbs into two piles.
In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.
For the Syrup: In a small pot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.
Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.
Don't eat too many or you'll die of awesome