Have you ever told your friends and family that you’re into something and then, because everyone you know is awesome, you constantly get gifts/emails/messages related to that interest area? Yeah, s0 that happens to me with pancakes and owls (this blog could’ve been “so you think you can owl” in a HEARTBEAT). Anyway, shoutout to my friend Aryn who emailed me this recipe from what should i eat for breakfast today for buckwheat pancakes with bacon and bleu cheese.
I’d been sitting on the recipe for awhile because I’m not a huge fan of bleu cheese but this morning I just felt like mixing it up a little. I ran over to the store and grabbed some mild smelling bleu cheese (yes, I stood in the cheese aisle and sniffed all the bleu cheeses to pick what I thought would be the mildest – I am that person), bacon, and green onions. Frankly, if you like bleu cheese, this mix of ingredients is hard to go wrong with.
(basically how I feel about bleu cheese – image from arcamax)
I can’t say that I love bleu cheese now, but even if you’re like me, I’d encourage you to try this recipe – it’s actually got a pretty perfect balance of salty and sweet and the bleu cheese really just lends a subtle creamy, salty, earthy underflavor to everything (“underflavor,” trademarked!).
So the only ingredient I actually had a problem with was the buckwheat! I thought it made the pancakes a little too sandy/gritty. I’ve tried to remedy that problem by adding an egg and using whole wheat flour instead. I agree with the original recipe that you need something a little more substantial than regular flour for these pancakes but 100% buckwheat just wasn’t quite right to me. You could go cRaZy and do 1/2 buckwheat + 1/2 whole wheat, or even throw in some rye flour! (wut wut!)
This was definitely one of those recipes where I would take a bite, chew thoughtfully, and have to take another bite to really figure out the flavor profile…I’d say I ate about a half of the stack before I felt like I had really gotten a handle of the flavor profile…totally worth it.
(makes 4 pancakes – enough for 2 slightly hungry people)
1/2 C whole wheat flour
1/2 Tbs baking powder
1/2 C milk
1 T butter, melted
1 T maple syrup (+ more for drizzling)
1/4 C green onions, chopped
1/8 C bleu cheese, chopped into small pieces
bacon, at least 4 pieces for the pancakes
oil for cooking
Cook the bacon! I did mine in the oven but cook yours anyway you like best.
Whisk together the flour, baking powder, salt, milk, egg, butter, and maple syrup until you get a nice smooth batter.
Add the chopped green onions and bleu cheese. Whisk well with a fork making sure to break up the bleu cheese crumbles.
It’ll look a little like sludge, but no worries, it’ll taste good! Heat a non-stick pan over medium heat. Add about a quarter sized amount of oil to the pan. Cook a scant 1/3 C of batter at a time making sure to spread the batter out a little – the batter will be on the thick side.
Cook for about 2 minutes, until the top is dry and you can see that the bottom is nice and browned.
Flip and cook for another 2-3 minutes. Layer the pancakes with bacon and drizzle with syrup. Enjoy!