In a bowl, combine the diced strawberries, white sugar, and amaretto. Stir well and let the mixture sit for at least 15 minutes to allow the flavors to meld. Just before serving, zest the lemon over the top of the strawberries for a fresh, bright flavor.
Preheat your Blackstone Griddle to medium heat. Lay the bacon strips down on the griddle and cook, flipping occasionally, until crispy. Once done, remove the bacon from the griddle and chop it into bite-sized pieces. Set aside.
Lower the griddle heat slightly to medium-low and lightly grease it with butter or oil. Pour small dollops of pancake batter onto the griddle, each about 2 inches wide. Cook until bubbles form on the surface of the pancakes, then flip and cook for another 1-2 minutes until golden brown. Remove the pancakes and stack them on a serving tray.
Stack the pancakes in a pile on the serving tray and top with the crispy bacon pieces. Spoon the macerated strawberries and their juices generously over the pancakes, or serve them on the side along with your desired syrup. Dust with powdered sugar for a sweet finish. Finally, finish with a sprinkle of fresh lemon zest for a bright citrusy contrast.
2 cups pancake mix (prepared according to package instructions)
Butter or oil (for greasing the griddle)
8-10 slices thick-cut bacon
2 cups strawberries, diced
2 tbsp white sugar
2 tbsp amaretto
Zest of 1 lemon (for garnish)
Powdered sugar (for dusting)
Directions
In a bowl, combine the diced strawberries, white sugar, and amaretto. Stir well and let the mixture sit for at least 15 minutes to allow the flavors to meld. Just before serving, zest the lemon over the top of the strawberries for a fresh, bright flavor.
Preheat your Blackstone Griddle to medium heat. Lay the bacon strips down on the griddle and cook, flipping occasionally, until crispy. Once done, remove the bacon from the griddle and chop it into bite-sized pieces. Set aside.
Lower the griddle heat slightly to medium-low and lightly grease it with butter or oil. Pour small dollops of pancake batter onto the griddle, each about 2 inches wide. Cook until bubbles form on the surface of the pancakes, then flip and cook for another 1-2 minutes until golden brown. Remove the pancakes and stack them on a serving tray.
Stack the pancakes in a pile on the serving tray and top with the crispy bacon pieces. Spoon the macerated strawberries and their juices generously over the pancakes, or serve them on the side along with your desired syrup. Dust with powdered sugar for a sweet finish. Finally, finish with a sprinkle of fresh lemon zest for a bright citrusy contrast.
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