Name: Buttermilk, Sausage and Bacon Pancakes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 5 servings
Ingredients: 2 cups all-purpose flour; 3 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 cups buttermilk; 5 tablespoons unsalted butter, melted, plus more for the griddle; 2 large eggs, lightly beaten; 2 cooked breakfast sausage links, crumbled; 1 cup maple syrup; 1 tablespoon bourbon; 10 slices cooked bacon, chopped into pieces; 1 cup chopped pecans

Directions

Preheat a griddle to 375 degrees F.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, butter and eggs and whisk until the lumps in the batter begin to disappear; don't overmix the batter though--a few lumps are fine. Let stand for 2 to 3 minutes. Fold the sausage crumbles into the batter.
Grease the griddle with butter, wiping off any excess. Using a ladle, pour about 1/2 cup of pancake batter onto the griddle. Cook until bubbles appear at the top of the pancake, about 3 minutes. Carefully flip using a spatula. Continue to cook for about 2 more minutes. Transfer to a platter. Repeat this process with the remaining batter, adding more butter to the griddle as needed.
In a small bowl, whisk together the maple syrup and bourbon.
Serve the pancakes in a stack and top with the bacon, pecans and a drizzle of bourbon maple syrup.

On Tonight

Buttermilk, Sausage and Bacon Pancakes

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