Pancakes with Bacon and Syrup

Jarlsberg Pancakes with Bacon and Maple Syrup

Ingredients

200 g bacon, sliced
200 ml pure maple syrup

Pancakes (8 pancakes)

300 ml flour
500 ml milk
1/2 tsp salt
3–4 eggs
150 g grated Jarlsberg
bacon fat for frying

How to do

Mix together flour, salt and milk. Stir in the eggs and the grated Jarlsberg. Allow the batter to rest for 30 minutes.

Fry the bacon on both sides in a medium hot pan. Remove the bacon from the pan and keep it warm.

Fry the pancakes in the bacon fat in a pan or on a griddle at medium heat until golden brown on both sides.

Serve with bacon and pure maple syrup.

Facts about maple syrup

Native Americans were the first to discover the fact that sap from maple trees could be processed into maple syrup. It is likely this discovery was accidental. The fact remains that a gash in a tree in late winter/early spring results in a clear liquid that can be processed into a deliciously sweet product that has many uses. Mother Nature determines when the trees are ready to tap. In the early spring, a freeze-thaw cycle is required to start the flow of sap. A tree must be forty years old or ten inches in diameter to support one tap. It takes 50 gallons of sap to produce one gallon of syrup.

Visit our partner in Canada - Norseland Inc. at  www.norseland.ca