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Design Exercise – Choco Chip and Candied Bancon Pancakes with Nutella Maple Syrup

shared by hjyang on April 23, 2015

Activity Summary:

This recipe for Chocolate Chip and Candied Bacon Pancakes is a set of content that you can use to create a design exercise for your students.

Instructions:

Chocolate Chip and Candied Bacon Pancakes with Nutella Maple Syrup Serves 4 – 6

Ingredients

For the candied bacon
6 strips thick cut bacon
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/2 teaspoon cocoa powder

For the syrup
1/2 cup Nutella
1/2 cup maple syrup
2 tablespoons unsalted butter
1/2 teaspoon vanilla

For the pancakes
2 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 eggs
1 1/2 cups buttermilk
2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips

 

Procedure

  1. Heat the oven to 375 F and line a baking sheet with aluminum foil.
  2. Spray a wire cooling rack with non-stick cooking spray and place it on the prepared baking sheet.
  3. Lay the strips of bacon on the wire rack with about 1/2- inch of space between them.
  4. In a small bowl combine the brown sugar, cinnamon, paprika, and cocoa powder until well combined.

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5. Sprinkle the mixture evenly over the bacon. Bake for 15 to 20 minutes, or until the bacon is crisp and the topping is bubbling.

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6.Cool completely on the rack.

7. Once cool roughly chop. Set aside.

8. In a small saucepan combine the Nutella, maple syrup, butter, and vanilla.

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9. Place the pot over low heat, stirring constantly, until the butter is melted and the mixture is smooth. Set aside.

10. Heat a flat griddle, or other large smooth bottom skillet, to medium-low heat.

11. In a medium bowl cream together the cream cheese, butter, and vanilla until smooth.

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12. Add the eggs, one at a time, and whisk until evenly incorporated.

13. Add the buttermilk and whisk until well combined.

14. In a large bowl combine the flour, sugar, baking powder, and salt. Whisk to mix.

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15. Stir in the chopped bacon and the chocolate chips.

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16. Make a well in the center and pour in the wet ingredients.

17. Stir until just combined and no large lumps of dry flour remain.

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18. Spray the griddle with non-stick cooking spray and scoop the batter, by the 1/3 cup, on to the heated griddle.

19. Cook for 2 to 3 minutes on the first side, or until the batter begins to puff, the edges are no longer shiny, and the cooked side is golden brown.

20. Flip and cook for 1 to 2 minutes on the second side, or until the pancakes spring back when gently pressed in the center and are golden brown.

21. To hold pancakes while cooking store in a warm oven on a wire rack.

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22. They will hold for up to 45 minutes. Serve warm with a drizzle of the syrup.