Every year I am struck with being so sentimental when I see the prom and senior pictures and watching my friends who have seniors prepare for graduation. I can’t help but be overcome with memories of my own children. I think often of the things we have done together, meals we have shared and all of my their favorite things. These are the things that will stand the test of time.
Recently, I was visiting with my friend, Kin Rainbolt she was telling me about her sons favorite food. Chocolate Gravy. I quickly asked what in the world was this confection? Was it a dessert? She quickly told me that this is what she has meade for years for her boys and his friends. It is part breakfast. Part dessert. The one for sure thing is that it is a huge crowd pleaser. So, she was kind enough to share this recipe with me. Since making it for my kids they now have declared it is one of the greatest things I have ever made. It is instantly memorable. Warm chocolatey pudding-ish sauce spooned over warm biscuits. Oh lordy….
Kim’s Chocolate Gravy
1 cup sugar
2 tablespoon cocoa
2-3 tablespoon flour
2 cups milk
1 tablespoon butter
1 teaspoon vanilla
Hot biscuits
Prepare biscuits according to package instructions. While biscuits are cooking, whisk together the sugar, cocoa, flour and milk in a skillet over medium heat. Cook till the gravy is thick like warm pudding. Remove from heat and then stir in the butter and vanilla.
My next memory making breakfast is Bacon & Pancakes. These are not only served together but as one! Follow me here…To make the bacon all you do is brush thick cut bacon with butter pecan syrup and bake at 375 degrees. The secret is that you cook the bacon elevated on a baking rack over a baking sheet. Cook for 8 minutes and then flip over and cook for an additional 8 minutes. Voila! The best bacon ever! Now the trick is you will cook the bacon IN the pancake. It is the perfect marriage of sweet and savory.
Butter Pecan Glazed Bacon Pancake
1 and 1/4 cups all purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
1 beaten egg
1 cup milk
2 tablespoons melted unsalted butter (or reserved bacon grease)
thick cut bacon
Griffin’s Butter Pecan syrup
Preheat oven to 375 degrees. Prepare the bacon by place the strips of bacon on a wire cooling rack. Then put the rack in a baking sheet. Brush the bacon with the butter pecan syrup. Cook in the center of the oven for 8 minutes and then using tongs flip the bacon over and continue cooking for an additional 8 minutes. Remove the bacon from the oven and while it is hot place the bacon on parchment paper to cool. (Hint: Paper towels will stick to the bacon and then well…you have a mess!)
To make the pancake batter: In a large bowl whisk together the dry ingredients. Beat in the egg, milk and melted butter till the batter is thoroughly mixed together. Do not worry about lumps.
To make the pancakes: In a oiled skillet over medium heat, place one strip of bacon. Pour the batter over the top but allow “bacon tails” to hang out both sides. Cook like a normal pancake! Serve with warm butter pecan syrup.