Buckwheat pancakes and brined bacon
Buckwheat pancakes recipe:
1 cup buckwheat flour (buckwheat is gluten free if you are curious)
1 tsp baking soda
2 Tbsp sugar (or honey)
1 tsp salt
Mix dry ingredients
1 cup milk (almond, cow, goat, doesn’t matter)
1 egg (beaten)
2 Tbsp butter (melted)
Add 1 wet ingredient in order at a time to dry mix.
Mix in until blended.
Add whatever fixings you like, banana slices, walnuts, pecans, berries, etc.
Grease a medium/hot griddle with butter or coconut oil
Spoon or pour out batter onto skillet. I like smallish pancakes, around the size of a glass coaster. Flip when bubbles stay popped like regular pancakes. These aren’t quite as fluffy as your standard bisquick pancake but have a great flavor.
I stopped by the farmers market and got some local bacon, brine cured instead of smoked and it was delicious! Hopefully you don’t need directions for cooking bacon. If you do, just send me a note.
I topped the pancakes with a little peanut butter and a drizzle of honey. I had to eat quickly so my almost-two-year-old daughter wouldn’t eat them all.