Beer kicks up flavor in a big way. Sweet and fruity banana beer compliments smoky bacon and adds a complexity to pancakes.

Banana Brew-Bacon Pancakes

Preheat oven to 400 degrees. Place bacon slices side by side on a wire rack on a foil-lined rimmed baking pan. Bake for 18 to 20 minutes or until bacon is crisp. Drain on paper towels and coarsely chop. Reserve 2 tbsp bacon for serving. Reduce oven temperature to 200 degrees.

Stir together the pancake mix and 3/4 cup beer in a medium bowl; reserve remaining beer for another use. (Batter should be lumpy.) Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or heavy skillet. Top with some bacon. Cook over medium heat for 2 minutes or until top bubbles and bottom is golden brown. Turn and cook for 2 minutes more. Transfer pancakes to a baking pan; keep warm in oven for up to 10 minutes. Repeat with remaining batter and bacon.

Top pancakes with butter, maple syrup, and a sprinkle of cinnamon, if desired. 

Step up this banana and bacon pancake with a homemade Buttery Cinnamon Maple Syrup. Heat maple syrup 1/2 cup, 2 cinnamon sticks, and 3 tablespoons unsalted butter in a medium saucepan over medium-high heat. Bring to just boiling. Remove from heat and let stand for 30 minutes. Remove cinnamon sticks before serving.