Monday, September 10, 2012
Almond Buckwheat and Bacon Pancakes - Gluten Free
Heartier than traditional pancakes, fluffy from the buttermilk and slightly sweet with an amazing aroma from the almonds, these buckwheat pancakes were a fun treat for a birthday weekend. I've been playing with different ways to add buckwheat to my pancake and waffle recipes for a couple months now. As it turns out, forgetting the eggs for your recipe can result in deliciousness on occasion. The almond flavor complements the buckwheat perfectly and results in a breakfast that won't soon be forgotten.
Today is The Vintage Recipe Swap and our recipe this month was quite unique: Pork Fruit Cake. I stared at the recipe initially and half-laughed trying to imagine a version of pork cooked in boiling water that could possibly taste good. I was stumped. Then I remembered my very favorite part of the pig (bacon!) and at that point, I realized that I could do a lot with this recipe.
While I still haven't been tempted to try bacon cupcakes or cookies, a pancake with bacon sounded quite good. The bacon is a completely optional ingredient, but it adds a very slightly smoky and savory flavor to the pancakes. I made a batch both with and without the bacon. I couldn't decide which version I liked best. Both versions were voted delicious. I probably don't even need to tell you that my kids liked the pancakes best of all with the bacon.
Almond Buckwheat and Bacon Pancakes
Yield: about 2 dozen 4" pancakes
2 cups buckwheat flour
1/2 cup almond flour or tapioca starch if almond is unavailable
2 tablespoons baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 1/2 cups buttermilk or 2 1/2 cups milk plus 1 tablespoon lemon juice, let rest 5 minutes
1/4 cup butter, melted
1 tablespoon almond extract
Optional: 1/3 lb bacon, cooked until crisp and chopped small
Preheat griddle or large flat bottomed pan to medium high. Combine all dry in ingredients in a large mixing bowl. Whisk in the buttermilk and almond extract. Add the melted butter and whisk again to combine.
Pour 1/4 - 1/3 cup of the batter onto a hot griddle and top with a light sprinkling of the bacon pieces. Let cook 2-3 minutes, until the pancakes begin to bubble. Check the edges and if they are browned underneath, carefully flip them. Let cook another 1-2 minutes, until the second side is browned as well. Serve hot with butter, maple syrup and additional bacon if desired. Enjoy!
ONE YEAR AGO TODAY: Zucchini Ribbon Salad with Pine Nuts
CLICK HERE TO SEE ALL PARTICIPANTS IN THIS MONTH'S RECIPE SWAP!