Roasted Pear and Bacon Pancakes

11 10 2013

You guys.


I really wish the lighting was better and the syrup was much more photogenic because these pancakes were probably some of the best I’ve ever made.


The other night, Bill and I were on the phone and we were talking about pancakes (random, I know) and I got this crazy idea to combine bacon and pears into a pancake batter. So the minute we hung up the phone, I pulled out the last three strips of thick cut bacon I had in the freezer and turned on the oven.  I figured cooking the bacon tonight would save me time in the morning.

The next morning, I chopped up two pears and threw them into a pyrex pan with some of the reserved bacon fat and some of my maple & sea salt butter with a dash of cinnamon. I’m pretty sure that might qualify as my best idea ever.


When my house was sufficiently filled with the smell of roasted pears, I pulled them out of the oven and half were mashed and added to the batter. The other half was poured into the blender with some brown sugar and maple syrup. Holy yum!

I really should have consulted with one of my favorite food bloggers ever, because her pictures always look so. darn. tasty. She probably could have given me some tips. I guess these will have to suffice!


Friends, you must try the bacon + pear combo. You will not be disappointed!


Roasted Pear and Bacon Pancakes

3 slices thick cut bacon + bacon grease
6 TBS brown sugar, separated, (3  + 2 + 1)
2 pears, chopped into 1/2inch pieces
1 TBS maple and sea salt butter
dash cinnamon
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp salt
1 TBS baking powder
2 eggs
1/2 tsp vanilla
1.5 cups milk (plus extra if batter is too thick)
2 TBS melted butter (regular)
~1/2 cup maple syrup

How to:

1. Line a baking sheet with foil and bake the bacon at 375°F for about 20 minutes. A few minutes before it is done, drain off the  bacon grease (save it!) and sprinkle on 2 TBS of brown sugar. When fully cooked, remove from oven and allow to cool. (I did this step the night before and kept the bacon and bacon grease in the fridge overnight.)

2. In a baking dish, put the pears, the bacon grease and maple sea salt butter. Add a dash of cinnamon. Bake at 350°F for about 20 minutes.

3. Meanwhile, in a large bowl, combine the flours, 3 TBS of brown sugar, salt, and baking powder. In a smaller bowl, combine the eggs, vanilla, milk, and melted butter (and if you’re feeling daring, a bit of bacon grease if you have any left over).

4. When the pears come out of the oven, scoop out about 1/2 cup of the pear mixture. Mash it up with a fork and allow to cool a little before adding to the wet ingredients.

5. Add the wet ingredients to the dry and stir until just combined.

6. Chop the bacon into tiny pieces and fold them into the batter.

7. Make pancakes as usual!

8. While the pancakes are on the stove/griddle, add the remaining pear mixture into a blender with maple syrup and 1 TBS brown sugar and blend. Now you have syrup!

Pumpkin Cinnamon Rolls

1 10 2012

On Saturday morning, I made some pancakes and I decided to make a fun topping rather than making them flavored. I sliced an apple, and tossed it in a frying pan with some butter. Then I decided it would be a great idea to add some cinnamon and brown sugar. While I was at it, why not add some chopped dates and pecans?

The aroma that filled my house was intoxicating! I was immediately taken back to my childhood, when my mom would make her famous sticky buns.

My pancakes were devoured in about .2 seconds, but I had already decided that I was going to make some of my mom’s sticky buns before the weekend was up.

Being that it is fall, I have been craving pumpkin everything. So why not put a spin on my mom’s recipe? I did a little googling to see what others had done, and borrowed some ideas from this recipe for my experiment.

I also wanted to get some more exact measurements for some parts of the recipe…


I had also planned on taking some pictures with my DSLR, but I had taken it out in the morning to take pictures of my pancakes and then my cats, and it all of the sudden stopped working. 😦 The battery was fully charged too. I tried again later, and still nothin. Anyone know a good camera repair person in the Tampa Bay area? So, pardon all my iPhone photos.

I started by making the dough on Saturday evening, along with some other recipe experiments.

doughnuts anyone? (recipe coming soon)

On Sunday, I woke up with plenty of time to make the rolls before church. Unfortunately, I hadn’t read the recipe in its entirety, as I have been known to do. I didn’t realize the rolls needed one more rise when they were rolled and in the pan. Doh!

When they had about doubled in size, I popped them in the oven until they were browned.

And flipped them to see pure sticky deliciousness.

Now I know why mom’s recipe had said “lots of Dark karo syrup”.

The verdict? delicious. but, not sticky enough.

That’s better.

They could still be a bit more pumpkiny, but overall, I was quite pleased!

Pumpkin Cinnamon Rolls

yields about 16


1 package yeast
1/4 cup warm water
1 egg
1 cup scalded and cooled milk
1/4 cup butter, melted
3/4 cup canned pumpkin puree
3/4 tsp salt
1/4 cup sugar
2 1/2 cups whole wheat pastry flour
1 1/2 cups all purpose flour
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves

~10-12 dates, roughly chopped
~1/4 to 1/2 cup pecans, chopped
1/4 cup butter, melted
brown sugar

Molasses (~1/4 cup, or more, to taste)
cream cheese frosting

How to:

Sprinkle yeast into a large bowl. Add warm water, and let it sit for about 5 minutes. It should become a little frothy.

Add egg, milk, butter, salt, sugar and pumpkin and whisk until blended.

In a separate bowl, mix flours and all of the spices (cinnamon, ginger, nutmeg, cloves). When blended, stir the dry ingredients into the wet ingredients. Beat until smooth and elastic. (Note: I halved my mom’s recipe, which would have only required 3 cups of flour. However, I used 4 cups, because I felt the dough was too sticky.)

Place the dough into a buttered bowl, and cover it until it doubles in size. (~2 hours or so) When doubled, take it out of the bowl and punch it down with your fist. Divide it into thirds. Wrap each dough ball in plastic wrap and refrigerate until chilled.

When chilled, take out one part at a time. Flour your working surface and rolling pin, and roll into a rectangle shape (or the closest you can get to a rectangle)

Brush melted butter all over the dough, and then sprinkle on brown sugar, several dashes of cinnamon, the chopped dates and pecans.

It might look like a pizza, but make sure you get those edges!

Roll it up like a jelly roll, and then slice to the desired thickness. Repeat with the other balls of dough.

Butter a pie pan or cake pan and then drizzle in the molasses. I was a little too stingy here, and wish I had opted to be a bit more generous with the molasses. My suggestion is to put in enough to just cover the bottom of the pan. You could also add some chopped dates in here too.

Add the rolls to the pan, but be sure not to overload the pan, since they need to rise one more time. Cover the rolls and place out of draft until they double in size.

When they’ve doubled, bake at 350°F for about 25-30 minutes or until the tops are browned, and when you tap on them, they sound hollow.

When the rolls are done, immediately take them out of the pan, flipping them onto a wax-paper covered plate or pan.

And of course, if you’d like to add a little more “sticky,” frost them with some cream cheese frosting. 🙂 Enjoy!


Cranberry + Orange = Perfect Match

30 11 2011

Last week, I got a back of organic heirloom cranberries in my CSA box. Just in time to make fresh cranberry sauce for Thanksgiving, right? Well, in theory, yes. But, my Thanksgiving meal didn’t include fresh cranberry sauce because there weren’t enough burners on the stove for me to make it. (I guess I could have made it ahead of time. Oh well.)

So, what did I do with my cranberries? Well, I froze most of them, so I can make fresh cranberry sauce at Christmas:-) But, I reserved a few of them to make some Cranberry Orange Scones.

These were perfectly moist, just the right amount of crumbly, and the balance of orange and cranberry was spot on! And, they were really easy to make! Score!

Cranberry Orange Scones

Adapted from Forgiving Martha (as seen on the 12 Tastes of Christmas)


2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
dash of cinnamon
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) milk (I used whole)
1/2–3/4 cup halved cranberries, drained on paper towels
Zest of 1 orange
Juice of 1/2 orange

How to:

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper; Set aside.

In a small bowl, sprinkle the cranberries with sugar, set aside.

Whisk together flour, 5 tablespoons sugar, baking powder, cinnamon, and salt. Cut in butter with a pastry blender.

Squeeze 1/2 orange into measuring cup. Fill to 2/3 cup with milk. Pour into flour mixture until just moistened.

Gently fold in cranberries and orange zest.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet. Brush tops with remaining tablespoon milk; sprinkle with remaining sugar.

Bake until golden brown, 15 minutes. Let cool on a wire rack.

Served with a side of eggs, these babies made a perfect Sunday morning breakfast!