Warning: if you love sweet and savory combos, don’t make too many pancakes because you will be at risk of eating way too many (like I did).
Last weekend I whipped up a couple pancakes for my favorite 5-year-old twins. Little Jaye, son of my big Jaye, sweetly muttered that, “Nina (that’s my name for Grandma) makes the best pancakes.” It so warmed my heart, not because I think my pancakes are great, or felt complimented – it was because I was so glad that I created something that could one day turn into a warm memory for them. I believe some of the best memories we have in life, are made at grandma’s homes across the plantet. And I’ll bet many of them have food in them. : )
With no pancake recipe on my blog, it was time to really figure out a pancake recipe that I could share since I never measure anything when it comes to pancake batter. I actually googled around a bit to find a base recipe (out of total laziness) and stumbled across one that uses half whole wheat flour on Something Edible. – so that’s the one I started with.
Of course I couldn’t just leave the recipe as is, so I started by dicing up the wonderful Calfornia strawberries I brought back from my day trip down to Santa Maria late last week. Oh my goodness, were these berries delicious! For even more fun, I thought I’d make sweet and savory pancakes by also adding bacon. Trust me, the combination was really, really, REALLY good.
I’m not a huge pancake fan, but now that I’ve made these, I think I just might become one. Have a wonderful, long weekend!
- 6-8 strawberries, diced finely
- 6 slices bacon, cooked and cut in small pieces
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk (or milk with 1 tablespoon white or cider vinegar)
- 2 eggs
- 2 tablespoons butter, melted
- 2 tablespoons agave syrup or honey (I used and agave syrup)
- Heat pan or griddle on medium low. I prefer using a cast iron pan for pancakes.
- While pan is heating, sift all dry ingredients into mixing bowl and whisk a couple times.
- In large mixing bowl, whisk together eggs, butter and agave syrup (or honey). Add one cup of the buttermilk to the egg mixture and whisk about a minute until frothy.
- While coninuing to whisk, add the flour mixture and mix until just blended. Let rest a minute or two. The batter should be on thick side. Add a more buttermilk a little at a time until it's the consistency you like. It's fine if it's a bit thick, because after you ladle the batter in the pan, you can use a spoon to spread evenly. If you want a thinner batter, add a little more milk and stir. Just make sure you don't over work the batter or your pancakes won't be tender.
- With paper towel, spread thin layer of oil in bottom of pan. Test temperature by sprinkling a couple drops of water in pan - if they "dance" it's ready.
- Make a test pancake first. Adjust heat as necessary.
- Ladle batter into center of pan and spread evenly with back of spoon. Drop several pieces of strawberries and bacon evenly on wet pancake (see image).
- When you see a bubble pop in the center of the pancake, it's time to flip. Cook anohter minute or so until the botton the second side is golden brown.