The interplay of bacon with avocado and maple is unexpected, but delightful.

Bacon and Avocado Pancakes with Maple Syrup

by Sue Lau | Palatable Pastime

A few weeks ago, I had tried a recipe that my friend Pat Potts had posted online over at the Recipezazz website,  where we play tag games trying each other’s recipes and then posting reviews. One of hers that I had tagged was Avocado on Toast with Maple Syrup.

I wanted to try it because I am all about trying new flavor combinations to see if they work. I don’t think I would ever have come up with the idea of maple syrup and avocado on my own! I have tried sandwiches from years ago, particularly the B.L.A.S.T. sandwich which was essentially a jazzed BLT with the addition of avocado and sprouts that I first had at the Webster Grill & Cafe in St. Louis, Missouri. It has been a few years since I have been there, so don’t go looking for it. It’s long gone, like many old food memories of the past. But- if you like that sort of thing (and it is delicious!) I have the link to a recipe for it right there.

B.L.A.S.T. Sandwich recipe

But anyway, about the avocado on toast with bacon- it doesn’t really seem to me to be an intuitive idea, what with avocado usually being part and parcel of that most famous of dips, guacamole. That kind of brings to mind garlic and salsa, which maple syrup seems light years away from. So before you taste it, the idea might seem a little off-putting, but nothing could be further from the truth. If you have never had the combo, it is going to be a big surprise for your taste buds, totally unexpected with them shouting “Why have you never given this to us before?”

So after trying that, I thought to myself that the flavors would be a great combo in buttermilk pancakes, because, obviously, bacon and maple syrup with pancakes are a match made in heaven. The result is the avocado adds a nice amount of moistness to the flapjacks, and the bacon and maple flavors combine with it in a perfect storm of taste.

And while I am on the subject of avocados, may I offer you a tip? When choosing an avocado to buy, look for firm ones with the stem still intact. Remove the stem and if it is light colored inside, you’re good. If it is black inside, the avocado is too ripe and will have black streaks in it. Take it home, let it rest on your counter or fruit basket for a day or so, until the skin, when you press it gently, is not rock hard but has the slightest give (like skin over smooth flesh). Then at that point refrigerate it until needed  to slow the ripening process (you can keep it for a couple days this way.)

So if you enjoy trying new things and love avocados, I do hope you give this a try. It is an eye-opening food revelation!

~Sue

You might also like:

Chernika Oladi – Russian Blueberry Pancakes

German Apple Pancake

Dutch Baby Pancake

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