It’s been a while since I made anything noteworthy. Hence my relative silence. While trying to photograph this, I discovered it is hard to make one pancake look good. Especially, when you don’t want to top it with much.
Before I give you the recipe, I have an update on the chocolate cooking class. Since there was a big snow storm in this area this last weekend, I postponed the class to February 23rd. If you would like more information, check out my post here.
Bacon and negi pancakes
2 cups flour
3 teaspoons baking powder
a dash of garlic powder
a dash of salt
a dash of shichimi
1 1/2 cups milk (rice milk and soy milk also work fine)
2 tablespoons cooking oil
15cm negi, cut as small as possible
1 bacon slice, cut into tiny squares
Quickly whisk all of the dry ingredients together in a medium sized bowl. If you have a large measuring cup you can do this without a bowl. In a bowl or measuring cup mix the wet ingredients together. Quickly saute the bacon and negi in a frying pan until cooked but not crispy. Add the wet ingredients to the dry ingredients and whisk until just smooth. Stir in the bacon and negi mixture. Cook the pancakes on medium heat until they start to bubble on top. You can cook them in the frying pan you used with the negi and bacon – you don’t even need to wash it. Flip them over and cook until golden brown on the bottom. Serve with ketchup or any other sauce you think would taste good.
What are your favorite savory pancake fillers? Please leave a comment below.
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