The Ultimate Pancake Syrup
Yield: 3 cups
  • 1 (12-ounce) package of bacon
  • 1 cup pure maple syrup
  • 1 cup (2 sticks) cold unsalted butter, cut into large cubes
  • 2 tsp pure vanilla extract
  • ¼ tsp salt
  1. Put a rack in the center of the oven and preheat the oven to 375°F.
  2. Arrange the bacon slices in a single layer across a rimmed baking sheet. (I would recommend using parchment paper on your baking sheet.) Bake until the bacon is cooked through and crispy, 13 to 15 minutes. Transfer the bacon to paper towels to drain and let cool. Roughly chop the bacon and set it aside.
  3. Heat the maple syrup in a medium saucepan set over medium-low heat. Whisk in the butter, a few cubes at a time, until the mixture is thoroughly incorporated and emulsified.
  4. Remove the pan from the heat and add the vanilla, salt and bacon. Stir well. The syrup will keep in an airtight container in the refrigerator for up to 3 days.
reprinted with permission from Homemade Decadence
Recipe by Cake Over Steak at