Heartier than traditional pancakes, fluffy from the buttermilk and slightly sweet with an amazing aroma from the almonds, these buckwheat pancakes were a fun treat for a birthday weekend.
I’ve been playing with different ways to add buckwheat to my pancake and waffle recipes for a couple months now. As it turns out, forgetting the eggs for your recipe can result in deliciousness on occasion. The almond flavor complements the buckwheat perfectly and results in a breakfast that won’t soon be forgotten.
Today is The Vintage Recipe Swap and our recipe this month was quite unique: Pork Fruit Cake. I stared at the recipe initially and half-laughed trying to imagine a version of pork cooked in boiling water that could possibly taste good.
I was stumped. Then I remembered my very favorite part of the pig (bacon!) and at that point, I realized that I could do a lot with this recipe.
While I still haven’t been tempted to try bacon cupcakes or cookies, a pancake with bacon sounded quite good. The bacon is a completely optional ingredient, but it adds a very slightly smoky and savory flavor to the pancakes.
I made a batch both with and without the bacon. I couldn’t decide which version I liked best. Both versions were voted delicious. I probably don’t even need to tell you that my kids liked the pancakes best of all with the bacon.
laurarees says
Bacon is always a winner!
Anonymous says
Wow!!! These have got to be the BEST pancakes I have tasted since going gluten free two years ago. These are so hearty and have such a great flavor profile. They were a hit with my hubby and all 5 of my kids and the 6th one on in utero was jumping for joy when I ate them! When I told my family I got this recipe from my favorite blog, they said "BAREFEET IN THE KITCHEN MOM?" Yes, they know that is where I get all the good ones from. This is the first time I have tried buckwheat and it is now on our regular list. Thanks for a great recipe yet again. You never fail me Mary.