After years of making countless pancakes (including a few that are seasonal), this recipe is officially the family favorite. I think the brown sugar swirled (that’s right, swiiiirrrrleeed) into the batter is what makes it special. When you bite into the pancake, you might get a burst of sweetness and that nice crunch sound that comes from sugar cooked onto a buttered flat top. It’s unexpected but really makes these pancakes much more enjoyable.
With pancakes, we ALWAYS have bacon. How can you not? This bacon is also very easy to make and VERY addicting. It has a delicious glaze and it’s just…addicting (there’s honestly no other word to describe it). I think it’s the perfect companion to this particular meal…or any brunch…or perhaps a snack?
Don’t be alarmed but I do have a certain method to cooking bacon and it does involve paper towels…and no my kitchen was not set on fire. I explain better, here.
If you don’t have whole wheat flour, you can definitely use regular all purpose flour and the ground flaxseed is optional but I like to slip some omega-3’s in a meal any chance I get.
- 2 cups of whole-wheat flour
- 2 cups of buttermilk
- 1 tablespoon of baking powder
- 2 tablespoon of sugar
- 3 tablespoons of brown sugar
- 1/4 teaspoon of salt
- 1 tablespoon of ground flaxseed
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 tablespoons of melted butter
- In a medium bowl mix the flour, baking powder, regular sugar, flaxseed, and salt. In a large bowl, whisk the milk and eggs. Next add the vanilla and the melted butter.
- Add the dry ingredients to the wet ingredients, whisking until smooth. Add the brown sugar and swirl it in the batter.
- Melt some butter in the skillet. Using a ladle, pour some batter into the skillet, forming circles. Cook until the surface of the pancake bubbles a bit and the edges are browned, 3-4 minutes.
- Flip the pancakes and cook until browned on the bottom. Repeat with the remaining batter.
- Serve with warm REAL maple syrup and mustard glazed bacon.
- 8 slices of thick cut bacon
- 1/4 teaspoon of smoked paprika
- 2 tablespoons of brown sugar
- 1 tablespoons of ground mustard
- 1 tablespoon of Grade A maple syrup
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and paper towels on top. Next add the wire rack on top of the baking sheet. Lay the bacon on top of the wire rack.
- Place baking sheet in the oven and bake for 20 minutes. Take the baking sheet out and spread the glaze over each bacon. Place it back in the oven and bake for another 20-25 minutes. Let cool for 5-7 minutes.
- ***This can be adapted to your taste buds so if you want to add more mustard or more smoke paprika, you can. Also, keep an eye on the bacon because every oven is different.***
I think we have this breakfast almost every Saturday morning….almost.