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Author Notes: Occasionally I give into my family's requests for a huge breakfast of pancakes. Well, not quite. Sometimes, I serve them this contemporary, a tiny bit healthier spin on the traditional deal. The flour is replaced with the goodness of rolled oats, the bacon is close to fat free, caramelized, crispy and sweet, while instead of butter and maple syrup we top the pancakes with herb-loaded crème fraiche. —QueenSashy
- 3/4 cup rolled oats
- 1/2 cup flour
- 1 1/4 cups buttermilk
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon baking soda
- 1 egg
- 5 bacon slces (1/8 inch thick)
- 2 teaspoons turbinado sugar
- 6 ounces crème fraiche
- 1 teaspoon finely minced mint
- 1 teaspoon finely minced parsley
- 1 tablespoon finely minced chives
- Vegetable oil for frying
- Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the bacon slices on the sheet in a single layer and sprinkle with sugar. Bake for about 25-30 minutes, until the bacon is caramelized. Let the bacon cool completely (the bacon will crisp as it cools), and then cut in halves.
- In a small bowl, mix the crème fraiche with mint, parsley and chives.
- In a food processor, grind the oats until powdery. Add the flour, salt, olive oil, baking soda, egg and buttermilk and process into smooth batter. Let the batter rest for about 15 minutes.
- Heat a lightly oiled cast iron pan or griddle over medium high heat. Pour about ¼ cup of batter onto the griddle, and flatten with a spatula into a 4-5 inch round. Brown for about 2 minutes on each side.
- Arrange the pancakes on a plate and top with herbed crème fraiche. Serve with the bacon and additional crème fraiche on the side.
- This recipe was entered in the contest for Your Best Fresh Herbs