These pancakes may be my weakness. I mean, there’s just something about the egg dripping down, the savory bacon-mushroom-greens, and the sweet maple syrup that gets me.
After I took pictures, I knelt on the floor in front of the photographing area and inhaled them. I literally couldn’t stop.
The day begins with some mushrooms that are all happy and warm in a dry pan. I didn’t add any oil right away because the mushrooms just soak it up. I wait until after they’re cooked to add it. It’s better this way. Trust me.
The oil is added along with some beet greens. Kale, chard, spinach… all acceptable substitutions. Buuuut, if you have beets, try it, it’s goooooood. (Tip: the more red stem you remove the less they will taste like beets, if you’re not as keen on the beet taste as some.)
We’re also adding bacon. So, yeah.
The batter is kinda like a polenta. In fact, in a pinch, if you had some leftover polenta, you could just slice it up, fry it and top it with the greens.
I felt like making these gluten-free, because I had some GF flour. Regular flour would be great too. Use what you have.
The pancakes puff up a bit and get nice and golden brown. They have just a hint of maple syrup in them, so they’re not overly sweet. They also make for a perfect next morning breakfast, toasted and topped with peanut butter, yogurt, fresh fruit, and syrup.
Make a big batch, then freeze a bunch and pop them into the toaster when it’s too early to think. Homemade hot breakfast. Done.
I did this about four days in a row. I ate the entire batch on my own. (I’m not kidding.)
And then, the best part (ok it’s all just the best part, let’s be honest), eggs are fried to a perfectly delicious doneness (a.k.a however you like them cooked, I prefer over-medium), and plomped on top of a big ole stack of pancakes.
I’m so ready to eat this meal again.
I’ve been eating chocolate all afternoon and am ready for some sustenance.
- 4 slices bacon, cooked and crumbled
- 1-8 oz. pkg. mushrooms, sliced
- 1 t coconut oil
- 1 bunch (about 2 C) beet greens (or any other greens), chopped
- pinch nutmeg
- to taste salt
- to taste pepper
- 1 t maple syrup
- pancakes: 2 t coconut oil
- 2 eggs
- ¼ T maple syrup
- ½ C buttermilk
- 1 t baking powder
- 2 t baking soda
- pinch salt
- 1 C cornmeal
- ¼ C all purpose flour (GF is fine)
- 4 eggs, for frying
- maple syrup, for serving
- Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
- Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
- Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
- Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
- Whisk dry ingredients in a separate bowl.
- Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
- Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about ⅛ C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
- Fry eggs.
- Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.