Celebrate the last weekend of Maple Season with Classic Maple with a Twist Pancakes with Maple Candied Bacon….

Maple TownWritten By: Brenna Bartley, Education Coordinator for Conservation Halton

We are heading into the final week of Mountsberg’s Maple Town; the sap is flowing and the evaporator is churning out the maple syrup batch after delicious batch. So, a difficult decision lay in front of this blogger…what recipe would be significant enough to celebrate the final weekend of the season?
In the end I took my inspiration from Executive Chef Robert Mitchell of JW Marriot Atlanta Buckhead. Robert is a Canadian ex-pat living and working in Atlanta and is living proof that you can take boy out of Canada but you can’t take the Canada out of the boy! When you grow up in eastern Canada you might say that maple syrup runs in your veins. Robert’s Canadian roots are showing in his innovative use of maple syrup in his recipes. Check out this mouth-watering creation – Pancake Muffins with Maple Buttercream and Crispy Bacon! It looks worth the trip down to Atlanta for a sample!
If a trip to Atlanta isn’t in the cards for you, perhaps you could try this classic maple recipe with a twist from your own kitchen. Pancakes from a box are an option but you would be surprised by how simple they are to make from scratch! Made from scratch you can add whole grains or oatmeal to up the nutrition factor for your family. One my family enjoys is Chef Michael Smith’s Country Inn Pancakes.
To top it off we suggest a healthy serving of maple syrup – found at Mountsberg Conservation Area of course! The pièce de résistance is our final recipe for the season; the most decadent and simple recipe in our arsenal…Maple Candied Bacon. We hope you enjoy it and that you join us this weekend, April 12 and 13th at Mountsberg or Crawford Lake for the season finale of Maple.

Maple Bacon
Maple Candied Bacon
1 lb Thick sliced bacon (applewood smoked is especially yummy)
2-3 tbsp Pure Maple Syrup
¼ cup Brown Sugar (or maple sugar is you have it!)
½-1tsp Salt
1. Pre-heat oven to 350F.
2. Mix maple syrup, brown sugar and salt in a bowl.
3. Add bacon to bowl and coat with syrup mixture.
4. Line a baking tray with aluminum foil and top with a wire rack. Arrange evenly coated bacon on the wire rack and bake for 20-30 minutes. Finished bacon should be caramelized (deeply browned) and crispy.
5. Allow to cool a few minutes before removing from the rack and breaking into pieces for use on top of your maple syrup soaked pancakes!
6. Bask in the glow of your accomplishment – who knew you could improve the taste of bacon!

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