Strawberry Shortcake Pancakes with Cracked Pepper Candied Bacon

These Strawberry Shortcake Pancakes are packed with strawberries and just the right amount of sugar and leavening to make them light and airy.

For Pancakes
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoons baking powder
1/3 tablespoon kosher salt
1 tablespoons sugar
1 teaspoon Vanilla
½ Cup Diced Strawberries
1 Cup Sliced Strawberries
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
Whipped Cream for Garnish

For Cracked Pepper Candied Bacon
1 lb Bacon
½ Cup Brown Sugar
½ teaspoons cracked black pepper
½ teaspoon garlic powder

For Pancakes

Heat an electric griddle or pan to 350 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter.

Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake, flip them. Continue to cook 2 to 3 minutes until the pancakes are done.

For Bacon:

Preheat Oven to 350 degrees. Put bacon slices in a bowl, season them with pepper and garlic powder and toss with the brown sugar. Place the tray in the oven and bake for 15 minutes. Remove from the oven and let stand for 5 minutes.

Southern Culture Artisan Foods
251 Rio Circle
Decatur, GA 30030
Monday – Friday 9 am-6 pm

Erica’s love for cooking started at the tender age of 9 years old in Mobile, AL. She got her inspiration as a young girl from a red and white checkered cookbook titled Good Housekeeping offered to her by her grandmother. From the time she was given the cookbook, Erica immediately started experimenting with recipes, which soon blossomed into meals for her family. Erica went on to attend Clark Atlanta University and earned a degree in Business Administration. She landed her first job at Target as an Executive Team Leader. Even at Target, she won food contests amongst her peers. It wasn’t until years later that Erica entered a cooking contest with Lea & Perrins and, that she really started to take the craft of making amazing dishes seriously. Erica ultimately became the grand prize winner of that contest. But it wasn’t until she was making breakfast for her husband one weekend morning that she realized that something was missing from the grocery aisle – a good breakfast. Erica left the store as an entrepreneur and started Southern Culture Artisan Foods. Erica’s mission was to totally re-invent breakfast. She wanted to make food that tasted great and was clean to eat.

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