Recipe: Peanut Butter, Bacon and Banana Pancakes

Banana bacon pancakes

You’ve been in a pancake batter slump for awhile now, eh? I hear you! Whenever I want some weekend breakfast inspiration, I look to Yellow Door Bistro inside Hotel Arts. This restaurant is famous for its morning menus and, most notably, their monthly feature pancakes.

This delicious recipe, courtesy of chef Quinn Staple, is an ode to Elvis’ favourite sandwich, peanut butter, banana and bacon. Whip up a batch of these this weekend and I guarantee your family and friends will forever be thankful.

Banana Bacon Pancake Batter

What you’ll need…

1 cup egg whites

½ cup egg yolks

¼ cup melted butter

¼ cup milk

½ cup pureed banana

8 strips of crispy bacon, chopped finely

½ cup sugar

2 cups sifted all purpose flour

2 tbsp baking powder

Pinch of salt

Directions:

Mix egg yolk, milk, banana puree and chopped bacon together.

In a separate bowl milk sugar, flour, baking powder and salt together.

Mix wet ingredients into dry.

Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).

Gently fold egg whites into batter.

Once the egg whites are incorporated pour butter into batter and gently mix.

Grease a large pan with canola oil and heat on medium-high heat.

Pour desired sized pancakes onto the pan.

Once bubbles appear on the edges of the pancakes flip them and cook for another 2 minutes.

Banana caramel sauce

Peanut butter caramel sauce

What you’ll need…

1 cup sugar

¼ water

1 cup 35% cream

½ cup peanut butter

2 banana’s small diced

Directions:

Combine sugar and water in a medium pot. Over medium heat cook sugar until the water evaporates and sugar turns to an amber colour.

Remove the caramel from any heat and very carefully pour in cream.

(note: be careful as the caramel will split and expand)

Allow the caramel to cool for 5 minutes. Add peanut butter and mix till smooth. Add diced banana and set aside until ready to serve.

To serve:

Once the pancakes are cooked plate as many pancakes are desired on a plate, pour banana caramel sauce on top and garnish with a crispy piece of bacon.

Recipe: Apple Cinnamon and Bacon Pancakes

apple bacon pancakes recipe

There’s nothing that can remind Calgarians of their love of pancakes quite like the Calgary Stampede. With over 300 free pancake breakfasts around town during those early days of July, you can definitely get your fill in most neighbourhoods before you head into work. Sometimes though, the pancakes you fork into aren’t quite as tasty as the ones you can make at home.

That’s where these tasty guys come in. Whip up your go-to pancake batter and use these steps to make some pancakes that everyone in your house will fall in love with!

What you’ll need…

10 strips bacon (1″ sliced)

2 gala apples (cored and diced)

1 teaspoon ground cinnamon

1 pinch ground cloves

2 tablespoons maple syrup

8 cups prepared pancake batter

canola oil (enough for frying pancakes)

Directions:

Heat up a large pan on medium-high heat and cook chopped bacon until very crispy, approximately 5-6 minutes. Transfer bacon to paper towel to absorb any excess grease and remove all, but 1 tablespoon of bacon grease from the pan.

Add diced apples to the same pan, as well as spices and maple syrup and cook until tender, about 5 minutes. Remove from heat and let cool for 5 minutes.

Combine contents of pan and pancake batter together in a large mixing bowl. Add-in 3/4s of the crispy bacon and stir several times to incorporate.

To cook pancakes, place a couple spoonfuls of canola oil in a large pan and heat up on medium-high heat. Once hot, add several spoonful of batter to the pan. Cook until bubbles begin to form and then flip over once, for about 1 minute of cooking time per side.

When serving, top with remaining crispy bacon and a decent drizzle of maple syrup. Enjoy!

Serves 3-4

Total cook time…25 minutes

Recipe: Sweet and Savoury Sausage Pancakes

If you’re a fan of the wonderful world that can be ‘sweet and savoury’ than this is the perfect weekend breakfast dish for you. The salty, richness of the sausage and sautéed onions combined with a drizzle of maple syrup (and a side of bacon, of course!) makes this plate of hotcakes so much more rewarding than the everyday version!

What you’ll need…

1 yellow onion (diced)

2 mild Italian sausages (casing removed, approximately 1 1/2 cups)

1 TBSP water

2 TSP soy sauce

1 TSP chili powder

1 TSP cinnamon

2 cups all-purpose flour

1 cup milk

1/4 cup honey

2 eggs

1 TBSP coarse ground black pepper

olive oil

Directions:

Start off by cooking the chopped onion down in a bit of olive oil in a large pan on medium-high heat until they soften, about 5 minutes. Add the sausage meat to the pan and cook until the meat is nice and brown, 5 more minutes, stirring often to break apart the sausage. Next, stir in the water, soy, chill powder and cinnamon and let the mixture cook for another 5 minutes. Remove from heat to let cool slightly.

Place all remaining ingredients into a large mixing bowl and whisk until a batter forms. Place the now cooled sausage and onion mixture into the bowl as well and stir until incorporated.

To cook up the pancakes, let a large pan heat up on medium-high heat and add ladlefuls of the batter when it’s nice and hot. Once bubbles have formed around most of the edges of the pancake, about 1-2 minutes, give it a flip with a spatula and let it cook for another minute.

You can cook to order, or make the whole batch and keep warm in the oven in it’s lowest setting, covered with a tea towel so they don’t dry out! Serve covered in maple syrup, obviously! 🙂

Serves 4-5

Total cook time…20 min