BACON GREASE BUCKWHEAT PANCAKES WITH MAPLE
Batter: (I kind of winged this, so I’d say mix in enough milk and egg to make a paste that resembles runny PVA glue)
- 1 part Buckwheat flour
- 1 part Plain flour
- 2 parts Milk roughly
- Eggs 1 egg to 1 cup of milk
- pinch of baking soda
- pinch of cinnamon
- Maple Syrup the real stuff – check the ingredients to be sure!
- Natural yoghurt optional
- Preheat oven to 120C (or just a warming temp.)
- Mix up the pancake batter and set aside (be sure to tell it you’ll be back for some Northern Exposure in about 10 mins, otherwise it’ll get separation anxiety)
- Heat a large frying pan with a touch of ghee (this will keep the bacon from getting stuck in any way – as this would defeat the whole bacony purpose)
- Fry bacon until it turns golden and crispy (but not brown – it will keep cooking a little in the oven too!)
- Carefully move the fried bacon onto a lined baking tray and whack in the oven, reserving all of the leftover bacon grease.
- Pour a little of the bacon grease back into the pan, get the pan nice and hot, and then start ladling the pancake mix in (half-ladlefuls should do it).
- If you’ve got company, have another tray ready in the oven to keep the pancakes warm too (you gotta be thoughtful – it’s Canada Day!)
- To serve, pop some pancakes onto a plate, top with crispy bacon, drizzle with maple syrup and a scoop of yoghurt (if you have some)
- Hug your nearest Canuck and say “thanks for being from Canadia, friend”.