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
1 1/4 cups
bacon slces (1/8 inch thick)
finely minced mint
finely minced parsley
finely minced chives
Vegetable oil for frying
In This Recipe
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.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.