Bacon Pancakes With Walnut Butter And Caramelized Onions

Recipe Ingredients

6 slices		Thick-cut bacon - cut 1/2" pieces
2 cups	125g / 4.4oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Egg - beaten (large)
2 1/4 cups	533ml	Buttermilk
2 tablespoons	30ml	Chopped chives
1 tablespoon	15ml	Vegetable oil - (to 2)
		Walnut Butter
1/2 cup	118ml	Walnut pieces
4 oz	113g	Unsalted butter - (1 stick) - cut into pieces, and at room temperature
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Chopped garlic
1/2 teaspoon	2.5ml	Salt
		Caramelized Onions
4 tablespoons	60ml	Unsalted butter
1 lb	454g / 16oz	Yellow onions - peeled, and thinly sliced - (4 cups)

Recipe Instructions

Place the bacon in a large skillet and cook, stirring, over medium-high heat, until crisp and the fat is rendered, about 4 minutes. Remove from the pan and drain on paper towels.

Sift the flour, salt, and baking powder into a large bowl. Add the egg and buttermilk, and stir just until blended, being careful not to over mix. Add the chives and crumble the bacon into the batter and mix to incorporate.

Heat 2 teaspoons of the oil in a large non-stick skillet over medium-high heat. Ladle 2 tablespoon portions of batter into the pan, being careful not to overcrowd, and cook until golden brown, about 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.

To serve, place 3 pancakes on each serving plate. Top each pancake with a pat of Walnut Butter and Caramelized Onions, and serve immediately. Walnut Butter: Preheat the oven to 400 degrees.

Spread the walnuts on a baking sheet and lightly toast in the oven for 7 to 10 minutes. Remove from the oven and let cool. Roughly chop. Place the butter, walnuts, shallots, garlic, and salt in a medium bowl, and mix well with a rubber spatula. Spoon down the middle of an 8-inch piece of parchment paper and roll into a log, about 1-inch in diameter. Wrap tightly and refrigerate until ready to use.

To use, cut into thin slices and place on top of the Bacon Pancakes. (The Walnut Butter can be frozen, tightly wrapped in plastic, for up to 1 month. Makes 2/3 cup)

Caramelized Onions: Melt the butter in a large saute pan over medium-high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour.

Remove from the heat and set aside until ready to serve with the Bacon Pancakes. (Makes 1 cup)

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E75) - from the TV FOOD NETWORK"

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