Bacon Pancake Dippers

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Using whole wheat pastry flour to make pancakes is brilliant!  Not only does it help you produce a light, fluffy pancake (very UNLIKE whole wheat flour), you are still gaining the nutrition of whole grains.  The key to this recipe is just to stir the ingredients until barely combined; over mixing is a pancake-kill.  My family loves these pancake dippers and I often make a double or triple batch.  After they are all cooled, I freeze them laid flat (untouching) on a baking sheet; once frozen solid, I place them into freezer bags so we can pull as many or as few out and quickly re-heat them in the microwave for a quick breakfast.  so yummy with a splash of pure maple syrup and a nice over-easy egg on the side…..oh my gosh.

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of  MomsEveryday on WIBW with Amanda Lanum, October 2014, sponsored by the Kansas Farm Food Connection.

Here’s What You Need:
6-8 pieces center-cut bacon, cooked until crispy, fats drained
1 recipe Whole Wheat Pastry Flour Pancakes (recipe follows)

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To make dippers, preheat a nicely-seasoned cast iron griddle or your favorite heavy-bottomed large skillet over medium to medium high heat (you may have to play with the temperature of your griddle a bit, depending on the actual thickness of your pancake batter, as this can vary a little).

When griddle is nicely preheated, place bacon onto griddle, then pour pancake batter around the bacon to create an elongated pancake.  When batter begins to bubble and create holes across the top, flip over and finish cooking until golden brown like the top.

Remove dipper to a platter and repeat with remaining bacon and batter.  Serve warm with pure maple syrup or your favorite jam.

Whole Wheat Pastry Flour Pancakes
1 cup whole wheat pastry flour (available in the health food market in most larger grocery stores or your food co-op)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/3 cup milk
1 egg
1 cup plain yogurt (if using thick plain Greek yogurt, you may need to add a bit more milk)
1 Tbs. granulated sugar
1 Tbs. canola or vegetable oil
1 tsp. vanilla extract

In a batter bowl, combine dry ingredients.  In a separate bowl, whisk egg with milk, yogurt, sugar, oil and vanilla; add dry ingredient mixture and fold just until combined.  To make dippers, cook batter and bacon as directed above.

Now You’re Cookin’
Chef Alli

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