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Sweet and Savory Maple Pancake Stack

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Ingredients:

  • 1/2 cup maple syrup
  • 1 batch of pancake batter
  • 4 eggs
  • 4 strips bacon, cooked and halved (or 4 cooked pork sausage patties)
  • 4 slices American cheese

Instructions:

Making Maple Sugar Crystals:

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Heat Maple Syrup: In a small pot, heat the maple syrup over medium heat. Bring it to a boil, stirring frequently.
  3. Boiling Stage: Once the syrup is boiling heavily, continue stirring to prevent it from sticking to the pot. After about a minute, check the temperature using a thermometer.
  4. Caramelization: When the syrup reaches approximately 230ºF, it will begin to calm down and darken slightly. After another couple of minutes, when it reaches 265ºF and develops a caramel scent, remove it from heat.
  5. Pour and Cool: Quickly pour the maple syrup onto the prepared baking sheet, spreading it thinly. Allow it to cool completely without touching it. For faster cooling, place it in the fridge. Once cooled, break the maple sugar into chunks.

Pancake Assembly:

  1. Prepare Pancake Batter: Make a single batch of pancake batter, enough to yield around 8 pancakes of 4 inches each.
  2. Preheat and Grease: If using round molds, grease them with butter. Heat a griddle over medium heat and grease it lightly with butter.
  3. Cooking Pancakes: Place the pancake molds on the griddle and pour 2 tablespoons of batter into each. Sprinkle with maple sugar crystals and then top with another 2 tablespoons of batter to sandwich the crystals.
  4. Cook Until Ready: Cook until bubbles appear around the edges of the pancakes and the edges look cooked. Carefully remove the molds with tongs and flip the pancakes. Cook for another 1-2 minutes until fully cooked.
  5. Assemble: Top each pancake with a slice of American cheese, followed by a scrambled or fried egg and a piece of bacon or sausage. Place another pancake on top to create a stack.
  6. Serve: Enjoy the maple pancake stacks immediately, or cool and freeze them for future consumption.
See also  WITHOUT FLOUR! In 10 minutes! A glass of Yogurt and a whole mountain of yummy food is ready!

Tips for Success:

  • Maple Syrup Temperature: Monitor the temperature closely while boiling the maple syrup to achieve the desired consistency for the maple sugar.
  • Pancake Cooking: Use butter to grease the griddle for added flavor and to prevent sticking.
  • Freezing: Wrap individual pancake stacks in parchment paper and foil before freezing for easy reheating.

FAQs:

Can I substitute the maple syrup with another sweetener?
While maple syrup contributes to the unique flavor of this recipe, you can experiment with other syrups or sweeteners. However, keep in mind that the process of making maple sugar may vary with different sweeteners.

How long will these pancakes last in the freezer?
Properly wrapped, these pancake stacks can be stored in the freezer for up to one month. Reheat in the microwave or oven before serving.

Can I use pre-made pancakes for this recipe?
Yes, you can use pre-made pancakes to assemble the stacks. Simply warm them up and proceed with the assembly steps outlined above.

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