Puftaloons with Maple Syrup and Bacon

Puftaloons With Maple Syrup And Bacon Recipe

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Vickie Parks


This is an old Australian recipe that was a favorite among the early settlers. Today, it's typically reserved for cold, rainy mornings.

Puftaloons are somewhat similar to a scone-like Fry Bread or Caribbean Johnny Cakes. They're great topped with maple syrup, honey or jam and enjoyed with a hot cup of tea or coffee.


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10 Min
20 Min
Stove Top


  • 12 slice
  • 2 1/4 cups
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 1/4 cup
    butter, softened
  • 275 ml
    milk (it's 1 cup + 1 tbsp)
  • ·
    maple syrup or jam, to serve

How to Make Puftaloons with Maple Syrup and Bacon


  1. Start by frying the bacon in a large skillet until crisp. Set bacon aside and keep warm until you're ready to serve the Puftaloons. Drain all but about 2 to 4 Tbsp of the bacon grease from the pan.
  2. While bacon is frying, stir flour, baking powder, and salt together in a medium size bowl. Using your hands, rub the butter into the flour mixture until fine crumbs form. Add the milk and stir with a fork until a slightly sticky dough forms.
  3. Turn dough onto floured surface and knead until dough is smooth. Roll dough to about 1/8" or 1/4" thickness. Use a 3" or 3.5" biscuit cutter to cut 12 round circles from the dough. Re-roll dough scraps as necessary.
  4. Returning to the skillet, heat the bacon grease over medium heat. Place about 4 of the dough circles into the hot grease and cook 2 to 3 minutes or until lightly browned. Turn and cook other side. Repeat until all of the Puftaloons have been cooked, adding butter to the pan if needed to prevent sticking.
  5. Divide the bacon and Puftaloons among 4 individual plates. Top to Puftaloons with a little maple syrup or jam, and serve immediately while still hot.

Printable Recipe Card

About Puftaloons with Maple Syrup and Bacon

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Australian

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