Oatmeal Pancakes with Caramelized Bacon and Herbed Crème Fraiche

 

Occasionally I give into my family's requests for a huge breakfast of pancakes. Well, not quite. Sometimes, I serve them this contemporary, a tiny bit healthier spin on the traditional deal. The flour is replaced with the goodness of rolled oats, the bacon is close to fat free, caramelized, crispy and sweet, while instead of butter and maple syrup we top the pancakes with herb-loaded crème fraiche.

What you will need

3/4 cup rolled oats

1/2 cup flour

1 1/4 cups buttermilk

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon baking soda

1 egg

5 bacon slces (1/8 inch thick)

2 teaspoons turbinado sugar

6 ounces crème fraiche

1 teaspoon finely minced mint

1 teaspoon finely minced parsley

1 tablespoon finely minced chives

Vegetable oil for frying

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