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ADVENTURE TIME SPECIAL

Picture for Adventure Time Special

10,934,615 views  Makin' pancakes, makin' bacon pancakes. Take some bacon and I put it in a pancake. Bacon pancakes that's what it's gonna make; bacon pancaaaaaaaaaakes!

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INGREDIENTS

For the Prismo’s Artisanal Pickles

4 cups water, separated

2 cups white vinegar

125 g kosher salt, separated

100 g plain white sugar

6 kirby cucumbers, halved

1 head of garlic

1 habanero pepper

Fresh dill

Bay leaves

Allspice berries

Mustard seeds

whole cloves

whole peppercorns

Red pepper flakes

For the Prismo’s Sentient Sandwich

1 small onion, diced

5 cloves garlic, diced

Olive oil

28 ounce can crushed tomatoes

¼ cup brown sugar

1 ½ tbsp molasses

⅓ cup apple cider vinegar

1 tbsp Worcestershire sauce

Allspice

Cinnamon

Chili powder

Ground ginger

1 tbsp Butter

1 egg

Fresh ground pepper

Cheddar cheese

1 sprig parsley

2 slices white bread

Bacon (optional)

For the Bacon Pancakes

285 g all purpose flour

35 g sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

Kosher salt

2 ½ cups buttermilk

2 eggs

3 tbsp melted butter

Bacon

Maple Syrup

DIRECTIONS

1.

For the Prismo’s Artisanal Pickles

1.

Make a brine using equal parts water and plain white vinegar, adding salt and plain white sugar, and whisk to combine.

2 cups water, separated

2 cups white vinegar

25 g kosher salt, separated

100 g plain white sugar

2.

Fill a large bowl with about 8-9 quarts of water and then add your sous vide into the water and set to 140°F.

3.

Take out two bell jars with lids.

4.

In one jar add half of your garlic, 2-3 bay leaves, a few bunches of fresh dill and a sprinkling each of allspice berries, mustard seeds, whole cloves, whole peppercorns, and red pepper flakes.

3 Bay leaves

Fresh dill

Allspice berries

Mustard seeds

whole cloves

whole peppercorns

Red pepper flakes

5.

Add halved cucumbers to that jar along with the rest of your garlic and cover with brine, leaving 1cm of headroom at the top of the jar. Seal and place into the sous vide bath for 2 ½ hours.

6 kirby cucumbers, halved

1 head of garlic

6.

After 2 ½ hours, pull from the sous vide and let completely cool to room temperature before putting in the fridge overnight.

7.

In the other jar, add all of the same things but do not put into sous vide bath, and crush the garlic a little bit before adding. Also for the brine use a salt and water only brine with filtered water.

2 cups water, separated

100 g kosher salt, separated

8.

Let the second jar sit for 3-7 days, room temperature, burping once a day to let the gas escape.

9.

For the Prismo’s Sentient Sandwich

1.

Start by finely dicing small onion and cloves of garlic.

1 small onion, diced

5 cloves garlic, diced

2.

Add onion to a pot with olive oil and cook over a medium high heat and for 5-6 minutes before adding your garlic and cooking for an additional 1-2 minutes.

1 tbsp Olive oil

3.

Add canned crushed tomatoes along with brown sugar, molasses, apple cider vinegar, and Worcestershire sauce. We are also going to add some sprinklings of allspice, cinnamon, chili powder, and ground ginger.

28 ounce can crushed tomatoes

¼ cup brown sugar

1 ½ tbsp molasses

⅓ cup apple cider vinegar

1 tbsp Worcestershire sauce

Allspice

Cinnamon

Chili powder

Ground ginger

4.

Stir and then let sit for 1-12 hours. The longer it sits, the better the flavors will be.

5.

Once it has sat, add to a blender and blend at first on low and then on high until fully incorporated.

6.

Add to a squeeze bottle for easy use.

7.

Next, in a small nonstick pan, add butter over a medium high heat. Once melted, add egg.

1 tbsp Butter

1 egg

8.

Move the egg around quickly to make an egg custard of sorts and once it holds its own shape, flatten it out into a single layer.

9.

Add some grated cheddar cheese on top of the egg.

Cheddar cheese

10.

Use the spatula to fold the egg over, top with some fresh pepper and then place the egg on a baking sheet.

Fresh ground pepper

11.

Cover the egg with homemade ketchup and then make a sandwich using 2 slices of white bread and a sprig of parsley. Add bacon to take the sandwich to take it to the next level.

2 slices white bread

1 sprig parsley

Bacon (optional)

12.

For the Bacon Pancakes

1.

In a bowl, combine all purpose flour, sugar, baking powder and baking soda and some kosher salt. Whisk to combine.

285 g all purpose flour

35 g sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

Kosher salt

2.

In the middle of the mixture create a little well and add buttermilk along with eggs and melted butter. Whisk to combine. Be sure not to over whisk. Lumps are okay.

2 ½ cups buttermilk

2 eggs

3 tbsp melted butter

3.

In a cast iron skillet, melt butter over a medium high heat before adding your pancake batter.

1 tbsp melted butter

4.

Before flipping, add some strips of bacon and then flip.

Bacon

5.

Make 2-3 pancakes before topping with butter and maple syrup.

Maple Syrup

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