Bacon Pancakes
Ingredients:
Bacon Jam
1c Flour
1c Milk (half and half)
1c Yeast
1 Egg
1 pinch Sugar
1 pinch Baking soda
1 tsp butter
Raspberries
Method:
Start with a glass bowl and add 1 cup of flour. After that, you’re going to crack a single egg into the bowl and while you are doing this, you want to steam milk at a low temperature.
Add one pinch of baking soda and a pinch of sugar (slightly more sugar than baking soda). Following the incorporation of the sugar and baking soda, you add a pinch of yeast into the steamed milk. Start stirring the contents of the bowl gently with a whisk. While you are stirring, add butter (preferably browned). Add as much bacon jam as you see fit and continue to fuse the batter.
In a separate pan, at low temperature, add milk, sugar, raspberries and 2 tsp of butter and add more bacon jam. Continue stirring the batter and on a separate pan add another teaspoon of butter, and begin to top the pan with the batter. Once bubbles start to form on the stiller battered side of the pancake, it’s ready to be flipped. Once ready, add the raspberry topping over the pancakes and enjoy!
Beignets
Ingredients:
Bacon Jam
1c Flour
1c Milk (half and half)
1c Yeast
1 Egg
1 pinch Sugar
1 pinch Baking soda
Dried buttermilk
1tsp butter
Crushed black pepper
Methods:
Similar to the pancakes, you start with a glass bowl and a cup of flour. Steam milk separately on low and add yeast. Add sugar, baking soda bacon jam, one egg, and black pepper to the flour. Begin to stir with a whisk but this time, you want the batter thicker than that of the pancake batter.
Begin to make the chocolate syrup with half and half in another pan and steam it on low heat. Add two tablespoons of butter into the steamed milk, and then add the dark chocolate into the milk.
Once you have the milk steamed, place the thick beignet batter into rolls and put them in the steamed milk. Keep heat at low for this part of the process.
Chocolate Soup (for Beignets)
Ingredients:
1 c milk (half and half)
38% dark chocolate
Small marshmallows
Bacon jam
Methods:
Steam half and half at low heat and add 38% dark chocolate. Once the milk is steaming and the chocolate melts, add pepper bacon jam and stir with small whisk.
Keep stirring until every incorporated ingredient is infused and the liquid is a dark chocolate color. Once you get to this point, you add a hand full of marshmallows and place over the chocolate sauce. Place into a serving bowl and add the completed beignets into the sauce.