It’s Saturday morning and thoughts of warm, fluffy pancakes are wafting through my head. Pancakes are a breakfast staple. Even as breakfast menus expand with special mueslis, healthy green smoothies, fruits and grains of many types and the ultra popular avocado toast, the pancake will remain breakfast king....of course with a few pieces of bacon.
Breakfast is often an overlooked opportunity to get the entire family to sit down together. You can make it as special as a dinner. Set a nice table, take out the glasses usually reserved for guest dinners, maybe even some fold up some cloth napkins? What a great way to begin the weekend or reflect upon the past week.
I always use whole wheat flour for pancakes, and in this recipe I added some flaxseed. If you do not have flaxseed meal just add more flour. Though wheat flour makes the dough denser, if you balance with enough liquid you obtain a fluffy pancake with a little extra goodness.
6-10 slices of bacon
1 ¾ cup whole wheat flour
¼ cup flaxseed meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk
½ cup milk
1 teaspoon vanilla
3 tablespoons melted butter
Vegetable oil for cooking
1. Preheat oven to 400 degrees.
2. Set the table.
3. Put out pitcher of orange juice and water, or pour into glasses.
4. Place your bacon on a baking sheet with rack. If you do not have a rack, then place directly onto baking sheet. Option to place aluminum foil on baking sheet for easier clean up but I always like to eliminate unnecessary trash.
5. Place bacon in oven on the middle rack, and cook for 15-20 minutes, checking after 12 minutes. The cooking time depends on the thickness of the bacon.
6. In a medium bowl, measure the flour, flaxseed, baking powder, baking soda and salt. Whisk all together and set aside.
7. In another large bowl blend together the buttermilk, milk, vanilla and eggs.
8. Melt the butter and slowly drizzle into the wet ingredients, mixing well.
9. Slowly pour the wet ingredients into flour mixture and swirl all together. It can be lumpy and you do not need to mix long.
10. In a medium pan or on a griddle over medium heat, add a tiny bit of vegetable oil.
11. Turning back to the pancakes, take a large spoonful of batter and put into saute pan or grill, continue to do so for 2-3 times depending on size of pan or griddle. You want enough space around them for flipping.
12. When the pancakes are nicely brown, flip over and cook other side.
13. Place the cooked pancakes on a plate with a clean kitchen towel over to keep warm.
14. When all the pancakes are cooked, place on table family style or on individual plates.
15. Remove bacon from baking sheet, onto a plate with paper towels to remove any excess fat.
16. Place bacon on the platter or individual plates with pancakes.
17. Garnish with strawberries, blueberries and bananas, or whatever fruit suits your fancy.
18. Serve with pure maple syrup.