Here’s another adventuresome pancake recipe. Some people like bacon WITH their pancakes; others like bacon INSIDE their pancakes. These pancakes are more on the savory instead of sweet side of pancakes. Delicious of course, but you may wish to serve them cottage cheese, sour cream, yogurt or apple sauce; although maple syrup would go well too.
This is the eighth and final installment of our eight-week series on pancakes. Each of the past seven Tuesdays, we’ve posted a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.
This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.
Bacon, Onion, and Chive Pancakes
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.
Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats or quick-cooking oats
2 TBSP Wheat germ or ground flaxseed (optional)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Whisk together in a separate bowl:
1 3/4 cups milk
4 TBSP butter, melted
1 TBSP honey
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Gently fold in:
3/4 cup of cooked, crumbled bacon
1/4 cup minced onion
3 TBSP chopped fresh chives
Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.
Serve with cottage cheese, sour cream, plain yogurt, applesauce, or maple syrup.
Enjoy the multitude of pancakes from our Pancake Chronicles,
Pip the Pig