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

1. Line a baking tray with parchment paper and set aside.

2. 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.

3. 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.

4. To make the pancakes, combine flour, baking powder, and baking soda in a large bowl. Set aside.

5. In another bowl, add buttermilk, butter and egg. Mix together until fully combined. Then, pour onto dry ingredients and mix well until incorporated.

6. Preheat electric griddle to medium high heat.

7. 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.

8. Once bubbles form and edges look cooked, remove molds and flip pancakes. Cook for an additional 1 to 2 minutes.

9. To assemble the sandwiches, add cheese, scrambled egg, and bacon on pancake then top with another pancake.

10. Serve immediately.

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