Pancakes with Bacon and Chili

Yes you read that right…Pancakes, Bacon and Chilies OH MY!PCdone3Look at these! So pretty all stacked up with salty bacon on top, glistening with syrup and a sprinkling of pequin chilies. I was alone when I made these and I was seriously talking out loud to myself about how f*cking great they tasted. The sweet, salty, spicy blend was perfect! They really are more like crepes, but April calls them pancakes. I’ve made crepes for my son Ben his whole life, he is going to flip his lid when he tries these! I kind of feel like James and the goat cheese souffle….where have these been all my life? I LOVE the stacked and slice it like a pie way to serve it. Genius April!

Here is what you will need

For the Batter

1/2 pound of all-purpose flour (1 3/4 cup)

kosher salt

4 large eggs

1 3/4 cups milk

3/4 cup water

4 tablespoons melted unsalted butter

For the Pancakes

8 tablespoons (1 stick) unsalted butter, melted and bit more for finishing

12 slices of bacon

maple syrup

dried pequin chilies

Sift the flour into a large mixing bowl with the salt. Make a well and crack the eggs into the well.eggwellSlowly add the milk and water, whisk until smooth. Add 4 tablespoons melted butter and whisk again. Batter will be liquidy.smoothbatterMelt the remaining butter and set aside. Ready your pan, I used a 6″ non stick saute pan, April called for an 8″ pan, use whatever you have, non stick is key. butterpanAdd a scant teaspoon of the melted butter to your hot pan, add about 2 tablespoons of the batter and quickly swirl it around so it covers the bottom of the pan like a crepe. The pan should be hot enough so the batter cooks up quickly and browns the edges within a minute or so. When you see browned edges, flip it over. There are two ways to do this, flip it in the pan with a quick jerk of your wrist while tossing it up and back to catch it. Or you can grab the edge of the pancake and flip it with your hands or use a spatula. Do whatever works for you, once you get your groove going, you’ll start kicking them out pretty fast. Add new melted butter each time you make a new one. Repeat until all the batter is gone. It was hard to photo this part, since I was alone, so the pictures don’t really show the detail I’m trying to share. I hope I am explaining this well and I wish you luck. Don’t get discouraged, keep at it, you will want to eat these. PCcookThis is color you’re looking for on the pancake.PCstackThis is the thinness you’re looking for. Stack them on a plate and keep warm in the oven. While all your pretty cooked pancakes stay warm in the oven, cook up the bacon.PCdone2Cut the stacked pancakes like a pie and serve with real maple syrup, bacon and chopped pequin chilies. Oh My God! you’ll die these are so dang good!

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Brussels Sprouts with Pancetta and Juniper Berries

Recipe 4 of 103   All photos by Jenny 🙂
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How about some veggies after all that amazing duckiness? Brussels Sprouts…do you love or hate? I LOVE them! If cooked well, they are amazing. I see them on menus all over in various preparations, grilled, shredded, cold or hot, these little morsels are all the rage.

April does them very well. Here is what you will need to rock them like she does.BrusSprt05e

serves 4-5

1 pound medium brussels sprouts

1/4 cup extra virgin olive oil

4 large cloves garlic, halved lengthwise

2 ounces pancetta, sliced thin about 6 slices

1 teaspoon maldon sea salt. invest in this salt, its lovely

3-4 dried pequin chilies, chopped fine or fresh red pepper flakes

2 juniper berries, smashed and finely chopped

1 1/2 teaspoons fresh thyme leaves, chopped

1/2 lemon

Start by cutting the bottom off the brussels sprouts, then cut in half.

Slice the pancetta, peel and slice the garlic. Crush and chop the chilies, thyme and juniper berries. Heat 3 tablespoons of the olive oil, add the garlic quickly tossing for about 30 seconds until garlic is browned, but not burnt.BrusSprt06fRemove garlic and reserve, add pancetta. Cook in the garlic infused oil until its crispy. reserve for later.BrusSprt11kIn the same pan while still very hot, add the brussels sprouts cut side down. Let them get a good sear, then turn them over. Medium heat turning and tossing them carefully every now and then until done about 8 to 10 minutes.
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When they’ve cooked to your liking, soft or a bit crunchy, turn off the heat. Add the salt, big flaky beautiful maldon salt.BrusSprt14nas well as the pequin chilies, juniper berries, thyme and a big squeeze of lemon. BrusSprt15oToss in the pancetta and garlic and serve right away.BrusSprt17q Taste and enjoy…….so good. The juniper berries add a floral spice that knocks you out. The pequin chilies are darling little gems, not too spicy at all. I urge you to seek them out, I found them at my local mexican market. Buy good pancetta at an Italian deli or a good fresh market, don’t get that crap that looks like spam…cause it taste like spam! I call it spamcetta, its gross…trust me. Make these right now, you will not regret it. The food porn pics are courtesy of my Jennay – of Absolutely Photography. Thanks for being my visual director so I can just get my cook on.

Cheers!