PANCAKE INGREDIENTS

1 cup All-Purpose Flour, sifted

2 tsp Baking Powder

Pinch of Salt

2 tbsp Sugar

¾ cup plus 2 tbsp Milk

1 Large Egg, beaten

2 tbsp Unsalted Butter, melted

1 tsp Pure Vanilla Extract

Canola Oil (or any other vegetable oil), for cooking

DIRECTIONS

Combine flour, sugar, salt, and baking powder into a bowl and mix well.

In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!

Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.

Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.

Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

BACON JAM INGREDIENTS
450 g bacon, cut into pieces
1 onion, finely chopped
2 cloves garlic, minced
1/2 c. brown sugar
1/4 c. maple syrup
1/3 c. apple cider vinegar
1 tsp. chili

DIRECTIONS
In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.
Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.  Let cool before transferring to a jar.