Categories: Breakfast
Ingredients
- 1/2 cup maple syrup
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 2 tbsp butter, melted
- 1 egg
- Softened butter, for greasing mold
- 4 slices American cheese
- 4 eggs, scrambled
- 4 strips bacon, cooked and cut in half
Directions
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Line a baking tray with parchment paper and set aside.
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Add maple syrup to a pot and bring to a boil over medium heat while stirring often. Keep stirring the syrup even when already boiling. At about 230 degrees, after about 1 minute of boiling, the syrup will appear a bit darker and the boiling will lessen to some degree. Cook for about 2 minutes more or until syrup becomes darker and begins to smell a bit like caramel. It is ready to be removed from heat once is reaches 265 degrees.
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Pour maple syrup onto the prepared baking sheet. Spread evenly in a thin layer with a spatula. Refrigerate until cool. Flip the syrup over, with parchment paper now on top. Then, peel off the paper and break the solidified syrup into tiny pieces.
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To make the pancakes, combine flour, baking powder, and baking soda in a large bowl. Set aside.
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In another bowl, add buttermilk, butter and egg. Mix together until fully combined. Then, pour onto dry ingredients and mix well until incorporated.
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Preheat electric griddle to medium high heat.
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Coat insides of round molds with softened butter then place on a hot griddle coated with butter over medium heat. Add about 2 tbsp pancake batter into each mold then sprinkle maple crystals on top. Afterwards, add 2 more tbsp of pancake batter on top, sandwiching the maple crystals inside the pancakes.
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Once bubbles form and edges look cooked, remove molds and flip pancakes. Cook for an additional 1 to 2 minutes.
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To assemble the sandwiches, add cheese, scrambled egg, and bacon on pancake then top with another pancake.
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Serve immediately.