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Author Notes: This is my everyday pancakes recipe, the one I use as a base to develop new flavors on Sunday mornings. They are so simple and wonderfully delicious. The Spiced Honey Glazed Bacon are the great companionship for them. Sweet, smoky, chewy and sticky, is impossible to eat just one! —Devorak Amadeo
Makes 12 to 14 pancakes
- 1 1/4 cups unbleached flour
- 1 1/4 teaspoons Baking soda
- 2 tablespoons unsalted butter
- 2 tablespoons Raw sugar
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla paste
- 1/2 teaspoon Almond extract
- 1/4 teaspoon Fine sea salt
- 2 Organic free range eggs, medium
- 1/4 cup Organic plain greek yogurt
- 1 cup Almond or coconut milk
- In a bowl combine the flour and the baking soda with a fork or whisker.
- In a medium glass bowl melt the butter in the microwave for 45 seconds, you don’t want overheated butter because it will affect the final texture. Immediately add the sugar and mix for a minute so it starts to dissolve into the butter. Add the coconut oil and mix everything well. Let it rest for 5 to 10 minutes.
- Add to the sugar mix the vanilla, almond extract and salt and mix well. Add the eggs and mix, then the Greek yogurt and mix everything well. End with the milk, pouring it slowly and mixing it with a wooden spoon so it incorporates thoroughly with the rest of the batter. In three additions add the dry ingredients, mixing very gently, just to saturate all the flour. At the end the batter will be lumpy and that’s completely fine. Remember not to overmix!
- Spray a little bit of cooking oil over the surface of a non-stick griddle and heat it for a couple of minutes in medium to high heat, between 4 to 5 (in the middle of cooking you will probably have to lower the heat to medium so the pancakes don’t burn). Fill ¾ of a ladle spoon with the batter and pour it over a corner of the griddle. Repeat to fill the griddle and cook for around 3 to 4 minutes, until the edges start to turn golden brown and seem dry, and the surface of the pancake is covered with a good amount of bubbles. Using a spatula flip them to the other side, and this time cook for 1+ minute more, just to seal the pancake. Retire from heat and place in a plate. You may cover the top with some butter. Repeat until all the batter is done, playing with the cooking heat between medium high and medium. Serve them with warm maple syrup, fruits, nuts, cream cheese, whipped cream, nutella or any other fixing you may think is appropriate for a Sunday breakfast!
Spiced Honey Glazed Bacon
- 1/2 pound Good quality, beefy bacon
- 1/3 cup Honey
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- Preheat oven to 425°. Cover with aluminum foil a baking sheet and place a baking rack on it. In a small bowl mix well the honey with the spices.
- Place each stripe of bacon over the rack. Brush honey on each stripe with a pastry Brush, using half of the honey for one side. Brush them completely, you want every piece of the bacon well glazed.
- Place the tray in the oven and cook for 10 minutes. Retire the baking sheet and close the oven door. Using a cooking thong carefully flip the bacon stripes. Brush them with the remaining honey and bake again, this time taking a peek after 8 minutes to check the edges of the bacon. If they seem caramelized you may take them out of the oven. If not, let them 1 or 2 minutes more. Retire from oven and let them rest for 5 to 10 minutes to let the glaze set and get sticky. Total time for baking will be 18 to 20 minutes