Recipe courtesy of Marcela Valladolid
Show: The Kitchen
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40 min
35 min
about 5 servings



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.

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