A plate of pancakes with berry topping, whipped cream, and crumbled bacon

Maple Pancakes for Two with Maple Bacon

There’s not much sweeter than a warm breakfast for two! With that in mind, we came up with this delicious two-serving pancake recipe you can make from scratch in a hurry. We upped our pancake game by infusing everything with maple and topping it all with bacon. Get cozy with someone special and enjoy an intimate (and totally Canadian!) breakfast together!

YIELDS

6 pancakes (2 servings)

PREP TIME

10 minutes

COOK TIME

10 - 12 minutes

INGREDIENTS

For the Maple Bacon Topping:

  • 6 slices (110 g) bacon, chopped
  • 1 (14 g) pkg Redpath® Brown & Maple Sugars

For the pancakes:

  • ¾ cup (95 g) all-purpose flour
  • 1 (14 g) pkg of Redpath® Brown & Maple Sugars
  • 1 tsp (5 g) baking powder
  • ½ tsp (2 g) baking soda
  • ½ tsp (3 g) salt
  • ⅔ cup (160 ml) buttermilk
  • 1 tbsp (14 g) unsalted butter, melted
  • 1 egg

For the Maple Whipped Cream:

  • ½ cup (125 ml) 35% cream
  • 1 (14 g) pkg Redpath® Brown & Maple Sugars

INSTRUCTIONS

For the Maple Bacon Topping:

Cook bacon in medium frying pan over medium-high heat, until almost crispy; about 7-8 minutes.

Chopped bacon cooking in a frying pan, with a wooden spoon

Drain all but 1 tbsp (15 ml) of bacon fat. Reduce heat to medium and stir in Redpath® Brown & Maple Sugars, and cook until sugar adheres to bacon; about 2-3 minutes. Remove bacon from pan and hold aside until ready to serve.

For the Pancakes:

In a medium bowl whisk together flour, Redpath® Brown & Maple Sugars, baking powder, baking soda, and salt, then set aside.

In a separate bowl whisk together buttermilk, butter, and egg. Stir into dry mixture and whisk until smooth. Let stand for 10 minutes.

Stirring batter in a glass bowl with a whisk

Heat a large nonstick frying pan over medium-high heat, and add 1 tsp (5 g) of butter. Pour ¼ cup (60 ml) of pancake batter into pan for each pancake (if pan is large enough you should be able to cook 2-3 at a time). Cook until bubbles form on top; about 2-3 minutes. Flip pancakes and cook for an additional 1-2 minutes. Remove from pan and keep warm.

Three pancakes cooking in a frying pan

Add additional butter to pan and repeat with remaining batter, making 6 pancakes in total.

For the Maple Whipped Cream:

Combine whipping cream and Redpath® Brown & Maple Sugars in a medium bowl. Beat using a hand mixer until stiff peaks form. Serve with pancakes.

CHEF'S TIP

* Stir in 1 tbsp (8 g) espresso powder with the flour for a maple espresso infusion.  

* For a quick and easy berry topping, warm ¼ cup (60 ml) berry jam of your choice in the microwave for 1 minute on 50% power