Hello my foodie friends and family. Today is a special day for me. I have a guest blogger! YAY, I know it is very exciting. What makes it even MORE exciting is, that guest blogger is my daughter!! I hope you love her as much as I do!! So with that being said……….
Be warned all ye who diet. This breakfast is NOT for the faint of heart.
I’ve been in Job Corps for a little under four months now, and I was just accepted into the Culinary trade at the beginning of this month. The kitchen there is amazing, and I love every moment I get to work in it. Anyway, I just got home last night, and this morning, I felt as if there was a void in my routine. Then the lightbulb went off in my head, and I realized “I haven’t cooked anything yet!” So off to the kitchen I sped. It was a bit of a culture shock to go from the giant cafeteria kitchen back to a home kitchen, but it was awesome, because I didn’t have to watch out for anyone else. It was just me and the food.
I quickly decided that I wanted to make my specialty pancakes, but with a little twist [I do that a lot now], so I had my mom help me find a quick syrup recipe online, and we rummaged through the spice drawer until we found the Pumpkin Pie spice. I spun the recipe to make it my own, and the Vanilla Syrup was born. I had no idea it was going to come out as good as it did. It is, quite possibly, the best syrup I’ve ever tasted, and I think my brother would concur with me on that, seeing as when I let him taste mine, he almost inhaled all of it. I all but swatted him away with a rolled up newspaper and told him there was more downstairs for him.
Okay, so I can’t take full credit for this recipe. It’s more one that my mom [that pretty lady who owns this blog] and I made together. However, the syrup was my idea, as was adding the Pumpkin Pie spice.
1 c. Sugar
1 c. Brown Sugar
1 c. Cold Water
2 tbsp. Butter
½ tsp. Vanilla Extract
Combine the first four ingredients in a 2 quart saucepan and bring to a boil. Boil the mixture for 5 minutes, stirring every so often until the butter melts completely. Take the saucepan off the burner, and add the vanilla extract, stirring thoroughly to get the flavor throughout the syrup. Pour into a container and place in the fridge.
Pumpkinated Bacon Pancakes
2 c. Original Bisquick Mix
1 c. Milk
2 tbsp. Pumpkin Pie Spice
12 Strips of Bacon
Cook the bacon in a pan until crispy. Set aside on a few paper towels. In a medium bowl, mix together the Bisquick, milk, and eggs, then add the pumpkin pie spice and mix thoroughly. Chop up the cooled bacon and put into a small bowl. Spray a large pan with non-stick spray and put on the stove on medium high heat. Using a 1/3 measuring cup, scoop the batter into the pan, making sure to make the pancakes as even as possible. Sprinkle some of the chopped bacon over each pancake, as much as desired, and continue to cook the pancakes. Put two pancakes on a plate and set aside for the eggs.
Spray a small pan with non-stick spray, and put on the stove on high heat. Crack an egg into the pan. Once the bottom begins to turn white, add about a tablespoon of water [I used a squeeze bottle full of water] and cover with a lid, preferably glass so you can see the egg cooking. Once the egg turns white over the yolk, turn the heat down to low and put it on top of the plated pancakes.
Heat the syrup back up in the microwave, pour it over your pancakes, sprinkle with leftover chopped bacon [if you have any], and enjoy!